Ingredients: |
Ingredients: 1 box Betty Crocker SuperMoise white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 tsp. almond extract
6 drops red food coloring
Garnish:
4 oz. vanilla flavored candy coating (almond bark), chopped
Red food coloring
Frosting:
1/2 cup butter, softened
1/4 cup shortening
1 tsp. almond extract
4 cups powdered sugar
4-5 tbsp. milk
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Directions: |
Directions:Heat oven to 350º (325º for dark or nonstick pan). Spray bottom and sides of two 9" round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 tsp. almond extract and 6 drops food color, as directed on box. Pour into pans. Bake as directed on box . Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 tsp. oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops of food color to tint it light pink. Line 6oz. custard cup or other small bowl with foil. pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set remove from refrigerator. In large bowl, beat butter, shortening, 1 tsp. almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable. Place 1 cake layer, rounded side down, on serving plate, frost top. Top with second layer, rounded side up. Frost side and top of cake. Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around the outside edge of block of coating. Place curls on top of cake. |
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