Rainbow Layer Cake Recipe

Cake:

• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) butter or margarine, softened
• 1½ cups granulated sugar
• 1 teaspoon Wilton Imitation Clear Vanilla Extract
• ¾ cup milk
• 4 egg whites
• Food Colors, as desired

Icing:

• ¾ cup solid vegetable shortening
• ¾ cup (1½ sticks) butter or margarine, softened
• 1½ teaspoons Wilton Imitation Clear Vanilla Extract
• 6 cups (about 1½ lbs.) sifted confectioners' sugar
• 2-3 tablespoons milk

Instructions:

1. Preheat oven to 325°F. Prepare pans with vegetable pan spray.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add the flour mixture to the butter mixture alternately with milk; beat until just combined. If desired, tint portions of cake batter with icing color. Divide evenly into prepared pans.
3. Bake for 17-20 minutes, rotating pans halfway between baking. Cakes are done when a toothpick inserted in the center comes out clean. Cool for 5 minutes on a cooling grid; remove from pans and cool completely.
4. For the icing, beat shortening and butter in a large bowl with an electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.
5. To assemble, cut the crowns off each cake layer. Place the first layer on a cake board or serving plate. Spread a layer of icing to the edges of the cake. Top with the second cake. Repeat with the remaining icing and cake. Ice the top and sides of the cake.

Makes about 8 servings.