Monday, September 6, 2010

Confetti Cake

1 cup butter, softened
2 cups sugar
3 cups cake flour
2 teaspoons baking powder
1/2 tsp salt
4 eggs
1-1/2 cups milk
1 small package sugar free instant vanilla pudding
1 tablespoon vanilla extract
3 tablespoons rainbow sprinkles

Preheat oven to 350.

Spray three 9 inch cake pans with cooking spray.

Cream together butter and sugar. Stop to scrape down the sides of the bowl if needed. Beat two minutes.

Add eggs in one at a time; beating after each addition. Add in vanilla pudding. Next add in rainbow sprinkles.

Combine the cake flour, baking powder, and salt in a separate bowl.

In a liquid measuring cup combine milk and vanilla.

Add the flour mixture alternating with the milk mixture to creamed mixture; beating after each addition. Start and end with the flour mixture.

Pour batter evenly into cake pans.

Bake for 18-20 minutes or until a cake tester inserted in the center of the cake comes out clean.

Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

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