Time: 2 ½ hours
Music Selection: Luther Vandross & Mariah Carey – Endless Love
This cake is one that you will fall endlessly in love with as it is unique, light and summery! It is always a surprise to your guests and family when you cut into it and they see the beautiful patterns. Enjoy the pairing.
½ cup butter, melted
4 cups flour
1 Tbsp plus 1 tsp baking powder
2 tsp salt
3 eggs plus 4 egg whites
2 ½ cups sugar
2 cups milk
½ cup oil
1 Tbsp vanilla
1/4 cup strawberry, cherry or raspberry (pink one) jello powder
2 drops red food coloring
Chocolate Butter Cream Frosting
1 cup butter, softened
3 tsp vanilla
4 cups icing sugar
2 Tbsp cup cocoa
4-5 Tbsp coffee cream
Preheat oven to 350 deg F. Brush two 9 inch round cake pans with butter. Line pans with parchment rounds and also brush with butter.
Whisk together flour, baking powder and salt. In separate bowl, whisk eggs, egg whites and sugar until foamy. Whisk 1 ¾ cups of milk, butter, oil and vanilla. Add flour to wet mixture and blend until smooth.
Remove 3 ¼ cups of the batter and place in a separate bowl. Add to this bowl, the remaining ¼ cup of milk, food coloring and jello. Mix well, until smooth.
Using two ¼ cup measuring cups, spoon ¼ cup of vanilla batter into the center of each of the two pans. Shake the pan and twist it a bit to spread out the batter. Then using the other ¼ cup measuring cup, spoon ¼ cup of pink jello batter into the center of the vanilla batter in the pan. Shake and twist the pan to spread the pink jello batter. Keep proceeding by alternating the batters, twisting the pans, until all the batter is used. Shake the pan to ensure the batter is level and it should have a number of rings of alternating batter.
Bake in oven for 35 – 40 minutes. Let cool completely.
With beaters on medium, mix the butter until smooth. Add in the vanilla and then add icing sugar one cup at a time, until well blended before adding each up. Add in 5 Tbsp of coffee cream, then add in the jello. Blend until smooth.
Flip one of the cakes onto a serving plate. Remove parchment. Spread about ½ cup of frosting on the cake.
Then invert the other cake on top and remove parchment. Spread the remaining icing evenly on the top and sides of cake. Use a spoon or serrate knife to decorate the cake. Enjoy!