Pastel Four-Layer Cake

By Debbie-5

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 3 tablespoons all-purpose flour
• Pinch salt
• 1-1/2 cups milk
• 3/4 cup butter, softened
• 3/4 cup shortening
• 1-1/2 cups sugar
• Yellow, red and green liquid food coloring
• 1/4 teaspoon each lemon, peppermint, almond and vanilla extract
• 3 tablespoons baking cocoa

Details

Servings 12
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

I used the Devil Food Cake mix. I did not make the frosting – I bought Duncan Hines cream cheese frosting and their butter chocolate frosting – 3 cream cheese and 1 chocolate. I used 1 of the cream cheese with the different extract flavorings. Made it so much quicker and it was so good. Make sure you have the different color frostings hang over the edge of the cake to see how pretty and after a few days – if it lasts that long the frosting in the middle starts to fade but not what is hanging out the edges.


Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely.
In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy.
Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract.
To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake.