Rainbow Bugs Cake

PREP: 40 MINUTES

COOK: 18 MINUTES

7 SERVINGS

Cake:

• 1 1/4 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup sour cream
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons rainbow sprinkles

Buttercream frosting:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 4 cups powdered sugar
• 2-3 tablespoons milk
• assorted sprinkles for decorating
• food coloring

Heat oven to 350°F (175°C, gas mark 4). Grease pan and dust with flour; set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

In a medium bowl, combine melted butter, sour cream, eggs, and vanilla; mix until well blended.

Add the sour cream mixture to the flour mixture and blend on low speed, scraping the bowl often. Beat on medium speed for 1 minute. Stir in 2 tablespoons rainbow sprinkles.

Carefully spoon the batter into the pan, dividing evenly among cups. Spread the batter out to the top edges of each cup, so the batter is lower in the center.

Bake at 350°F for 18-24 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes in the pan; invert the cakes onto a cooling rack and cool completely.

In a large bowl, combine vegetable shortening, butter, and vanilla. Gradually add powdered sugar, 1 cup at a time, scraping the bowl often. Add milk, beating on medium speed, until light and fluffy; color the frosting as desired.

Decorate with assorted sprinkles. Makes 8 cakes.