Sugary Sweet Spumoni Cake


This month's Sugar High Friday theme is "layer cakes" sponsered by Zucchero Dolce - sweet sugar. What is Sugar High Friday? Jennifer of the Domestic Goddess fame says it's my best excuse to bake something sweet each month. Although... I don't really need an excuse. This month I chose to bake Spumoni Cake. Here is a cake that I've had my eye on baking for years. It's from one of my most favorite cook books - Make-A-Mix Cookery. I've slightly adapted it and it's super duper sweet - perfect for achieving a sugar high on Friday or any day for that matter. I recommend baking this for a special occasion or when having friends over - don't eat it alone - may cause an overdose! It's a delightful blend of flavors and colors. I didn't have a few ingredients on hand, so I slightly altered the recipe. Adapting a recipe to your liking is best for experienced cooks anyways - my husband didn't like the peppermint in the recipe - so next time I may add cherry flavoring instead. So since he didn't care for the cake much, I'm hoping we can find someone to share it with this weekend... because I don't want to die from sugar overdose - and me and the kids should not really be eating this much sugar either.

Sugary Sweet Spumoni Cake
Recipe slightly adapted from "Mom's Spumoni Cake" (Make-A-Mix Cookery)

Rainbow Frosting (see below)
1 cup vegetable oil
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
5 tablespoons dutch-processed cocoa
1 + 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 cup yogurt or buttermilk

Rainbow Frosting:
1 cup milk
2 tablespoons flour
Pinch of salt
1/2 cup butter or margarine, room temperature
1/2 cup vegetable shortening, room temperature
1 cup granulated sugar
2 to 3 drops green food coloring
1/4 teaspoon almond flavoring
2 to 3 drops yellow food coloring
1/4 teaspoon pineapple or lemon flavoring
2 to 3 drops red food coloring
1/4 teaspoon peppermint flavoring
3 tablespoons cocoa
1/4 teaspoon vanilla





Prepare Rainbow Frosting and set aside. Preheat oven to 350 degrees F (175-C). Grease and lightly flour two 8-inch round pans. In a large bowl, combine oil and sugar - mix well. Beat in eggs one at a time, followed by extract, cocoa, baking soda and salt. Then mix in 1 cup of flour and half cup of milk or yogurt alternate and mix in last cup of flour followed by last bit of milk or yogurt. Pour into prepared pans. Bake 10 minutes. Turn oven to 375 degrees F (190-C) and bake 20 minutes more. Cool 10 minutes in pan, remove from pan and then cool on wire racks. Cut each cake with a serrated knife to make 2 layers each. Frost each cake with a different color of Rainbow Frosting. Stack layers. Do not frost sides. Makes one 4-layer cake.

Rainbow Frosting:
In a small saucepan, combine milk, flour and salt. Cook over medium heat about 5 to 7 minutes, until thickened. Cool. Combine butter or margarine, shortening and sugar in a medium bowl. Beat well. Add to cooled milk mixture, beating constantly - about 7 minutes until smooth. Divide mixture among 4 bowls. In the first bowl, add green food coloring and almond flavoring. In the second bowl, add yellow coloring and pineapple or lemon flavoring. In third bowl, add red coloring and peppermint flavoring. Add cocoa and vanilla to the fourth bowl.

Comments

The Church Cook said…
Oh, golly! I need a slice right now! Looks fantastic.
4:28 PM
joy the baker said…
my goodness! thats a suuuper interesting looking cake!
4:53 PM
Allie said…
Yum!!
6:07 PM
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