- 1/2 c
- vegetable oil (i like canola oil)
- 1 c
- granulated sugar
- 2 large
- 1 tsp
- pure vanilla extract
- 1 tsp
- pure almond extract
- 1/2 tsp
- 2 c
- all-purpose flour
- 3/4 c
- 3 tsp
- baking powder
Pour the batter into a greased loaf pan and bake for 60 minutes at 325° F.
Spoon batter into well-greased or paper-lined muffin tins (makes 14) and bake at 375° F for 20 to 30 minutes.
Pour batter into two well-greased eight-inch layer cake pans and bake cakes at 375° for 25 to 30 minutes.
Chameleon cake is delicious served with fruit and whipped cream, covered in maple syrup, or glazed with a caramel icing. It can be sliced into fingers to serve plain with tea or cubed for dipping into a chocolate fondue. Freeze it in slices for a quick dessert at a later time.
For a fun family dessert, serve a platter of cake slices and a tray of sauces, fruit, ice cream, and sprinkles. Tell the children it is “make your own dessert” night.
For grown-ups only, splash a little rum over the cake then top with whipped cream and pineapple.
I have friends who skip the almond extract and add spices like cinnamon or nutmeg. The expert followers of Just a Pinch will have great substitution ideas. I have used alternate flours such as oat or spelt.