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End-of-the-Rainbow Cake

 End-of-the-Rainbow Cake
This pretty cake can be served with foil-wrapped chocolate coins to represent the elusive pot of gold.—Ndara Pike, Tempe, Arizona
12 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup butter-flavored shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/3 cups milk
  • Frosting of your choice
  • Foil-covered chocolate coins, optional

Directions

  • In a bowl, cream shortening and sugar until fluffy. Add eggs, one at
  • a time, beating well after each addition. Beat in extracts. Combine
  • flour, baking powder and salt; add to creamed mixture alternately
  • with milk. Pour into two greased and floured 8-in. round baking
  • pans. Bake at 350° for 30-35 minutes or until a toothpick
  • inserted near the center comes out clean. Cool for 10 minutes before
  • removing from pans to wire racks to cool completely. Frost between
  • layers and top and sides of cake. Decorate with chocolate coins if
  • desired. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 326 calories,

2 of 2

End-of-the-Rainbow Cake (continued)

Nutritional Facts: 14 g fat (4 g saturated fat), 39 mg cholesterol, 321 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.