Sunshine Cake

Sunshine Cake
Prep:
1 hr 15 mins
Cool:
1 hr
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Sunshine Cake

Ingredients
1
recipe Yellow Cake or one package 2-layer-size cake mix
2
recipes Creamy White Frosting or three 16-ounce cans white frosting
 
food coloring
 
edible glitter

Directions

  1. Prepare, bake, and cool cake as directed for two 8x1/2-inch or 9x1 1/2-inch round cake pans. Using a serrated knife, cut one of the cake layers into six or eight wedges. Trim the rounded side of each wedge to make a triangle. Place the second cake layer on a large, flat serving platter. Arrange wedges, pointed tips out, around cake layer.
  2. Meanwhile, prepare frosting. Tint frosting using yellow paste food coloring. Spread tops and sides of round cake and cake triangles with yellow frosting. Sprinkle with orange and yellow edible glitter as desired. Arrange semisweet chocolate pieces on top of round cake to resemble sunglasses.

Yellow Cake

Ingredients

3/4
cup butter
3
eggs
2 1/2
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1 3/4
cups sugar
1 1/2
teaspoons vanilla
1 1/4
cups milk

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
  2. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s).
  3. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Creamy White Frosting

Ingredients

1
cup shortening
1 1/2
teaspoons vanilla
1/2
teaspoon almond extract
1
16 ounce package powdered sugar (about 4 cups)
3
tablespoons milk

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

Nutrition Facts

(Yellow Cake)
    Per serving:
  • 342 kcal cal.,
  • 14 g fat
  • (8 g sat. fat,
  • 885 mg chol.,
  • 257 mg sodium,
  • 51 g carb.,
  • 1 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Creamy White Frosting)
    Per serving:
  • 298 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 0 mg chol.,
  • 2 mg sodium,
  • 38 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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