Chameleon Cake Food

CHAMELEON CAKE

Steps:

• 1. Add sugar to oil in a medium size bowl and mix with an electric hand mixer.
• 2. Beat the eggs into the sugar and oil. Then add vanilla extract, almond extract, and salt.
• 3. Set this batter aside. In a separate bowl, combine the baking powder with the flour. Add portions of the flour mixture to the batter, alternating with portions of milk, ending with flour.
• 4. Now, choose a shape! Pour the batter into a greased loaf pan and bake for 60 minutes at 325° F. OR Spoon batter into well-greased or paper-lined muffin tins (makes 14) and bake at 375° F for 20 to 30 minutes. OR Pour batter into two well-greased eight-inch layer cake pans and bake cakes at 375° for 25 to 30 minutes.
• 5. Get creative: Chameleon cake is delicious served with fruit and whipped cream, covered in maple syrup, or glazed with a caramel icing. It can be sliced into fingers to serve plain with tea or cubed for dipping into a chocolate fondue. Freeze it in slices for a quick dessert at a later time. For a fun family dessert, serve a platter of cake slices and a tray of sauces, fruit, ice cream, and sprinkles. Tell the children it is "make your own dessert" night. For grown-ups only, splash a little rum over the cake then top with whipped cream and pineapple.
• 6. Reinvent it! I have friends who skip the almond extract and add spices like cinnamon or nutmeg. The expert followers of Just a Pinch will have great substitution ideas. I have used alternate flours such as oat or spelt.