Multicolored Vienna Cake Recipes

Steps:

• Preheat oven to 350.
• Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
• In large bowl,cream butter until smooth.
• Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
• Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
• Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
• Pour batters into separate prepared pans.
• Bake 20-25 minutes,until cakes test done with toothpick.
• Cool in pans 10 minutes.
• Remove and cool completely on wire racks.
• Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
• Stack layers,frost top and sides of cake with cream cheese frosting.
• Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
• Add vanilla.
• Gradually add sugar and beat well until mixed and of spreading consistency.

Steps:

• In a tall pitcher, stir together all the ingredients with a long, narrow swizzle stick or spoon handle.
• Chill thoroughly.
• Pour into rock glasses over an ice cube and serve immediately.

Steps:

• Preheat oven to 350 degrees F. Grease and flour 4 layer cake pans. Cream butter while adding sugar until mixture is light and fluffy. In a separate bowl, beat eggs and gradually and add butter and sugar mixture. Sift dry ingredients together and fold into egg-sugar mixture one cup at a time. Add milk, vanilla and almond extracts. Spoon batter into prepared pans. Bake at 350 degrees for 45 minutes. Cool completely. Build cake by spreading jam in between each layer. Ice with boiled icing after wiping excess jam from the sides. Servings: 10-12