This week McDoogle will turn flour, sugar, eggs, salt, butter and milk into gold. The SproutChefs will learn his secret and create their own version of a Rainbow Cake.

Basic Rainbow Cake Recipe

(for a 5 or 6 inch one layer cake)

Ingredients:

• 1/2 cup flour

• a pinch of salt

• 1 teaspoon baking powder

• 3 Tablespoons melted butter

• 1/3 cup sugar

• 1 egg

• 1/2 teaspoon vanilla

• 1/4 cup milk

Directions:

1. Preheat oven to 350 degrees.

2. Grease and flour a 5 or 6 inch cake pan.

3. Combine all the ingredients in a bowl and thoroughly mix together until smooth.

4. Pour the cake batter into the prepared pan and put in the oven.

5. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.

6. Invert the cake onto a wire rack, and allow it to cool completely before icing and decorating.

Serves four small slices. The re recipe can be tripled for a standard sized two layer cake.

Decorative Icing

This is a manageable icing. It spreads well on a cake and is very pliable for decorating. If water is used instead of milk, it will keep for a long time stored in an air tight container. I only use milk if I know the cake will be refrigerated. Icing made with milk will sour if not refrigerated. For convenience, the store bought icing works well too.

Ingredients:

• 1 lb. powdered sugar

• 1/2 cup vegetable shortening (Crisco is my favorite)

• 5 to 6 tablespoons of water (or milk)

• 1 teaspoon vanilla

Directions:

1. With an electric mixer combine the vegetable shortening and water (or milk) together until smooth.

2. Slowly add the powdered sugar until the icing is smooth and lump free.