Pastel Four-Layer Cake

• 1 package chocolate cake mix (regular size)
• 3 tablespoons all-purpose flour
• Pinch salt
• 1-1/2 cups milk
• 3/4 cup butter, softened
• 3/4 cup shortening
• 1-1/2 cups sugar
• Yellow, red and green liquid food coloring
• 1/4 teaspoon each lemon, peppermint, almond and vanilla extract
• 3 tablespoons baking cocoa

1. Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
2. In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely.
3. In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy.
4. Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla.
5. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake.

chocolate cake, allpurpose, salt, milk, butter, shortening, sugar, coloring, lemon, baking cocoa

Taken from www.tasteofhome.com/recipes/pastel-four-layer-cake/ (may not work)