Grandma Lorraine's Single Layer Birthday Cakes

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
30 min
Cook:
45 min

Yield:
2 single-layer cakes
Level:
Easy

CATEGORIES
Ingredients
  • 1 (18.25-ounce) box yellow cake mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 2 teaspoons raspberry extract, divided (recommended: McCormick)
  • 1/2 cup liquid from canned peaches
  • 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
  • Food coloring, red and green
  • 6 tablespoons confectioners' sugar
Directions

Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.

Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.

Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.

Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.

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    Single Layer Birthday Cake

    Recipe courtesy of Sandra Lee