Paradise Spice Cake

Name: Paradise Spice Cake
Ingredients: 2 1/3 c. all-purpose flour; 2 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/4 c. plus 2 Tbsp. butter or margarine, softened; 1/3 c. shortening; 1 1/3 c. sugar; 2 eggs; 1/2 tsp. lemon extract; 1/2 tsp. vanilla extract; 3/4 c. milk; Strawberry-Rhubarb Frosting; 2 (6 oz.) pkg. frozen unsweetened coconut, thawed; rhubarb strips

15 ingredients

6 steps

Ingredients

2 1/3 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 c. plus 2 Tbsp. butter or margarine, softened
1/3 c. shortening
1 1/3 c. sugar
2 eggs
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
3/4 c. milk
Strawberry-Rhubarb Frosting
2 (6 oz.) pkg. frozen unsweetened coconut, thawed
rhubarb strips

Directions

1

Combine flour, baking powder, salt, cinnamon and cloves in a medium bowl; set aside. Cream the butter and shortening. Gradually add sugar, beating well.
2

Add eggs, one at a time, beating well after each addition. Add lemon and vanilla extracts, beating well. Add dry ingredients alternately with milk, beginning and ending with flour.
3

Spoon into 3 greased and floured 8-inch cake pans. Bake at 375° for 15 minutes or until toothpick comes out clear.
4

Cool in pans 10 minutes. Remove and cool completely. Spread frosting between layers, on sides and top of cake.
5

Press coconut around sides and sprinkle over top.
6

Place rhubarb strips in parallel rows on top. Chill 2 hours before serving.