Gum Ball Machine Cake

1. Prepare and bake one recipe Yellow Cake as directed for 13x9-inch cake. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

2. Prepare batter for the second recipe Yellow Cake as directed, dividing the batter between one 8x1 1/2-inch round cake pan and one 8x8x2-inch square baking pan. Bake and cool as directed for 8-inch round layers. Cut square cake layer into an 8x6-inch rectangle by trimming away 2 inches from one side. Trim one of the short ends into a curve so it will fit next to the round cake layer. Set aside.

3. Tint 1 cup of the Creamy White Frosting red; set aside. Place 13x9-inch cake, bottom side up, on a large cutting board or flat serving platter. Spread top and sides of cake with Chocolate Butter Frosting. Place round cake layer on one end of frosted 13x9-inch cake. Spread top and sides of round cake with the remaining white frosting. Fit the rectangular cake layer below the round cake, trimming as necessary to fit. Spread top and sides of rectangular cake with red frosting.

4. Arrange large round candies on the round cake, keeping them close together to resemble gum balls in the machine. Add chocolate square to machine base to resemble gum ball slot (if desired, carve "25¢" on chocolate square with a toothpick). Insert end of corn chip above chocolate square for gum ball dispenser. Place a round candy in the dispenser (if necessary, use a small dab of frosting to secure candy to corn chip). If desired, sprinkle edges of round cake and around round cake with blue sugar for definition.

Classic Chocolate Cake

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 8×8×2-inch square baking pans or 9×1 1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Or grease and lightly flour one 13×9×2-inch baking pan or 10-inch fluted tube pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2. Preheat oven to 350°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 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. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared pan(s), spreading evenly.

3. Bake for 35 to 40 minutes for 8-inch pans or 13×9-inch pan, 30 to 35 minutes for 9-inch pans, 45 to 50 minutes for 10-inch tube pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); peel off waxed paper if present. Cool completely on wire rack(s). Or place 13×9-inch cake in pan on a wire rack; cool completely. Frost with desired frosting

Creamy White Frosting

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.

Chocolate Butter Frosting

1. In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar and cocoa powder until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts the tops and sides of two 8- or 9-inch cake layers. Makes 4 1/2 cups.

Yellow Cake

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°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.