Recipe courtesy of Sandra Lee
Grandma Lorraine's Single Layer Birthday Cakes
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- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 45 min
- Yield: 2 single-layer cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2436
- Total Fat
- 87 g
- Saturated Fat
- 15 g
- Carbohydrates
- 400 g
- Dietary Fiber
- 4 g
- Sugar
- 287 g
- Protein
- 15 g
- Cholesterol
- 160 mg
- Sodium
- 2365 mg
- Level: Easy
- Total: 1 hr 35 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 45 min
- Yield: 2 single-layer cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2436
- Total Fat
- 87 g
- Saturated Fat
- 15 g
- Carbohydrates
- 400 g
- Dietary Fiber
- 4 g
- Sugar
- 287 g
- Protein
- 15 g
- Cholesterol
- 160 mg
- Sodium
- 2365 mg
Ingredients
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.
