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1
After mixing the Crisco, sugar, salt, cake flour, baking powder, 1 1/4 cups water & egg whites together, divide evenly into 3 soup bowls, so that you can add something different to each layer.
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2
In the 1st layer add 1/2 teaspoon almond flavor.
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3
In the 2nd layer add 3 drops red food coloring & 1/2 teaspoon vanilla.
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4
In the 3rd layer add 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg, 1/8 teaspoon baking soda, 2 tablespoons cocoa & 2 tablespoons water.
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5
Grease & lightly flour 3 round layer cake pans & pour contents of each bowl into each pan.
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6
Bake in preheated oven at 360 degrees about 30 minutes or until when the cake is punctured with a wooden toothpick the toothpick comes out clean with no cake crumbs sticking to the toothpick.
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7
Do not open oven door prior to 30 minutes, or the cake may fall.
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8
Place a cake plate on top of the brown layer & turn upside down, so that the cake will easily drop out of the pan onto the cake plate.
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9
Spread a thin layer of icing on top of the brown layer.
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10
Carefully drop the pink layer on top of the iced brown layer, & then spread a thin layer of icing on top of the pink layer.
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11
Carefully drop the white layer on top of the pink layer, & then thickly ice the entire cake on top & around the sides.
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12
Place cake, uncovered, into refrigerator so that the icing will become even more firm.
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13
Also, do not allow icing to be too runny, as it must be very firm.
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14
Remember, you may use canned/store bought icing if you desire.
