Multicolored Vienna Cake

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 1 1/2 cups self rising flour
• 1 1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• food coloring, red,yellow,and green
• apricot jam or strawberry jam
• Frosting
• 2 (8 ounce) packages cream cheese, slightly softened and cut into small pieces
• 1/2 cup unsalted butter, softened and cut into small pieces
• 1 1/2 teaspoons vanilla extract
• 5 cups sifted confectioners' sugar

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

unsalted butter, sugar, eggs, flour, flour, baking powder, milk, vanilla, food coloring, apricot, frosting, cream cheese, unsalted butter, vanilla, sugar

Taken from www.food.com/recipe/multicolored-vienna-cake-74930 (may not work)