During the holidays, when I entertain people, I like to make an array of desserts. Included would be pies, sweet breads, cookies, candies, and fresh fruit. Then in the center this rainbow cake. Makes a great center piece for a dessert table.
Ingredients for Making the Rainbow Cake
2-1/4- cups sifted cake flour
1-1/4-cup white granulated sugar
1/4-cup firmly packed brown sugar
3/4-cup cocoa powder
1-teaspoon baking soda
1-teaspoon baking powder
1-teaspoon vanilla extract
Grease and flour 2- 8 or 9 inch round cake pans. Preheat oven to 350 degrees.
Sift together the flour, both sugars, cocoa powder, salt, baking powder and soda. Add 3/4 cup of the buttermilk, butter, shortening, and vanilla extract. Beat on medium speed with an electric mixer for 2 minutes. Add the 3 eggs and beat 2 more minutes, add remaining buttermilk and beat on high for 1 more minute. Pour into prepared pans. Bake for 25 to 35 minutes, or until wooden pick comes out clean.
Cool 10 minutes. When cool, cut each layer horizontally in 2. Frost each layer with a different color. Stack the layers, but don't frost the sides.
Makes one 4-layer cake.
While cake is baking, prepare the rainbow frosting, as follows;
1-cup whole milk
2-tablespoons all-purpose flour
pinch of salt
1/2-cup butter, softened
1/2-cup vegetable shortening
1-cup white granulated sugar
2 to 3 drops each of green, yellow and red food coloring
1/4-teaspoon almond, lemon and peppermint flavorings
3-tablspoons cocoa powder
1/4-teaspoon vanilla extract
In a medium sauce pan and medium heat, combine milk, flour and salt. Stirring constantly cook 5 to 7 minutes, until thickened. Cool.
Combine butter, shortening and sugar in a bowl. Beat well. Add to the cooled milk mixture, beating constantly. Beat about 5 to 7 minutes, or until smooth.
Divide among 4 bowls. In the first bowl, add green food coloring and almond flavoring. In second, add yellow food coloring and lemon flavoring. In third, add red food coloring and peppermint flavoring. To the fourth add cocoa powder and vanilla.