Christmas 7 Up Marbled Peppermint Layer Cake Food

CHRISTMAS 7 UP MARBLED PEPPERMINT LAYER CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Spray with Bakers Joy or cooking spray 3 - 9 inch cake pans and set aside till needed.
• 2. In a large bowl, add the softened butter, oil and sugar. Beat until light and fluffy and no grains remain in batter about 5 minutes or so. Then add eggs one at a time. Beat well after each addition.
• 3. Measure flour into a small bowl and gradually add to sugar mixture, alternately with 7 Up. Blend until thourgly mixed.
• 4. Remove about 2/3 of batter into a separate bowl and add red food color according to the shade of pink that you would like. Stir with a spoon to blend well.
• 5. Now alternate by adding the pink and white cake batter into each of the 3 cake pans using a spoon for each color. Use what ever pattern you prefer, but I alternated a spoon of pink and then a spoon of white till all was evenly distributed among all 3 pans.
• 6. Bake in preheated 350 degree F. Oven for 35 to 38 minutes or until center of cake comes out clean when tested with a tooth pick. Remove from oven and let sit for 10 minutes then cool completely on a wire rack, before frosting.
• 7. For the Frosting- Add softened butter, crisco & powdered sugar into a medium size bowl, then start off slowly beat with wire whisk or beaters & beat till creamy and smooth, add evaporated milk, and peppermint extract then beat till completely blended.Invert first layer onto cake platter & top with frosting. Top frosting with raspberry fruit filling between each layer if desired. It does add another dimension in flavor. Can add a few drops of red food cororing if desired to tint pink, or leave plain and garnish with Hershey's candy cane kisses and mini peppermint canes if desired.
• 8. Serve Proudly to your guest. This cake is moist, airy & light, now sit back and wait for the compliments. You have done yourself proud.

ANY FLAVOR BUTTER CREAM FROSTING

Steps:

• Add softened butter and buttered flavored crisco to a medium size bowl, then start off slowly beating the mixture on low speed and gradually increase speed. Add the powdered sugar and beat till it starts to come together. Add the extract of your choice, and beat, then add enough milk till frosting reaches the consistency you are looking for. Tint if desired with food coloring or other tint food options. Beat till creamy and smooth and then frost your cooled cake.
• NOTES OF IMPORTANCE: If you are doing a bundt cake you only need to use a 1 pound box of powdered sugar. If you are making a 3 layer cake as I did then use a box and a half to add an ample amount of frosting between layers on top and sides of cake.
• This is my easy go to frosting, sometimes I add cream Cheese to change the flavor when there is room in the fridge to keep the cake refrigerated. Add different flavors of extracts to change the flavor. Note Extracts have a much stronger flavor than the IMITATION VARIETY like the vanilla. I never use them, unless that is all that is available in that flavor, eg. Butter Pecan. Imitations are a little cheeper,but not always as effective.