Single Layer Birthday Cakes

Grandma Lorraine's Single Layer Birthday Cakes
From Sandra Lee on the food network

Prep 20 min inactive Prep 30 min
Cook 45 min Total: 1 hr 35 min
Level: Easy Yield: 2 single-layer cakes


Ingredients

* 1 (18.25-ounce) box yellow cake mix
* 2 eggs
* 1/3 cup vegetable oil
* 2 teaspoons raspberry extract, divided (recommended: McCormick)
* 1/2 cup liquid from canned peaches
* 2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)
* Food coloring, red and green
* 6 tablespoons confectioners' sugar

Directions

Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.

Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.

Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.

Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.