Pastel Four-Layer Cake

Ingredients:

1 package chocolate cake mix (regular size)
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

Directions:

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.Yield: 12 servings.

Originally published as Pastel Four-Layer Cake in Taste of Home February/March 1997