INGREDIENTS
Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup butter, softened
- 1 teaspoon almond extract
- 4 eggs
- 3/4 cup buttermilk
- pink, purple and green paste food color
Glaze:
- 1 1/4 cups powdered sugar
- 1 tablespoon butter, softened
- 1/4 teaspoon almond extract
- 2 to 3 tablespoons milk
- pink, purple and green paste food color

INSTRUCTIONS
1. Heat oven to 160°C. Grease and flour 12-cup pan; set aside.

2. Combine flour, baking powder, baking soda and salt in bowl; set aside. Combine sugar, 1 cup butter and 1 teaspoon almond flavoring in another bowl. Beat at medium speed until creamy. Add eggs, one at a time, until well mixed. Add flour mixture, alternately with buttermilk, until well mixed.

3. Place 3/4 cup batter into each of 3 bowls. Tint with food color to make pink, purple or green batters. Spread 1 cup white batter in pan to cover pan bottom. Drop remaining white batter and tinted batter by 1/4 cupfuls randomly into pan. Swirl batters gently, using table knife. (Do not over swirl.)

4. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; invert onto serving plate. Cool completely.

5. Combine powdered sugar and 1 tablespoon butter in bowl. Beat at low speed until well mixed. Add 1/4 teaspoon almond flavoring and enough milk for desired drizzling consistency; mix well. Divide glaze among 3 bowls; tint with food color to make pink, green or purple glaze.

Recipe Tips: When making the glaze it helps to have the milk and butter at room temperature so the glaze does not curdle. Paste food colors are sold in craft stores and some grocery stores. You can substitute gel food color but colors may not be as vibrant.

ref:www.landolakes.com