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Rainbow Cake Recipe

Ingredients

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup vegetable oil

1 cup shortening

1 cup milk

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup confectioners' sugar

1/3 cup butter

1 teaspoon vanilla extract

1/2 cup all-purpose flour

2 eggs

1 cup milk

1 teaspoon vanilla extract

1 cup pecans

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1/2 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 1/2 quart (6 inch) round cake pans.

Sift together the sugar, oil and shortening. Make a well in the center of the shortening. In a large bowl, cream together the milk, 2 teaspoons vanilla and 1 cup pecans. Beat with an electric mixer on Low speed until blended. Stir in the confectioners' sugar, 1/3 cup butter, 1 teaspoon vanilla and 2 eggs.

Pour batter into prepared pans. Bake in the preheated oven for 65 minutes. Cool completely.

When cool, frost the top with cream cheese frosting and sprinkle pecans on the bottoms of the pans. When cool, frost the sides of the pans with cream cheese frosting and sprinkle pecans on the bottoms of the pans. Cool completely.