2 1/2 cups butter, softened
3/4 cup corn syrup
4 eggs
2 tablespoons silver food coloring
1 tablespoon almond extract
1 teaspoon vanilla extract
1 cup all-purpose flour for decorating
1 cup white sugar
1 teaspoon baking powder
1/2 cup milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup crumbled caramel cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together butter, corn syrup and eggs. Beat in silver coated food color, almond liquor extract, sugar, baking powder and milk. Stir into creamed mixture until just blended. Pour batter into prepared pans.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. Hispan a wire rack from bottom of glass baking dish. Set on drawer out back of oven menu.
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