1/2 cvegetable oil (i like canola oil)
1 cgranulated sugar
1 tsppure vanilla extract
1 tsppure almond extract
2 call-purpose flour
3 tspbaking powder
How to Make Chameleon Cake
- Add sugar to oil in a medium size bowl and mix with an electric hand mixer.
- Beat the eggs into the sugar and oil. Then add vanilla extract, almond extract, and salt.
- Set this batter aside. In a separate bowl, combine the baking powder with the flour. Add portions of the flour mixture to the batter, alternating with portions of milk, ending with flour.
- Now, choose a shape!
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.
- Get creative:
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.
- Reinvent it!
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.