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Pink Birthday Sheet Cake

Pink Birthday Sheet Cake
Mariah Tauger / Los Angeles Times

This recipe is a from-scratch version of boxed cake and frosting that is just as easy as the store-bought version — no mixer required. If you’re the type of person who gets weirded out by food coloring, you can omit ... Read more

1 hour. Serves 12 to 16.

For the frosting

  • ¼ cup all-natural vegetable shortening
  • 2 tablespoons unsalted butter
  • 2 cups powdered sugar, sifted
  • 2 to 3 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • Red liquid or gel food coloring (optional)
The cooled, frosted cake can be wrapped in plastic wrap and kept at room temperature for up to 2 days. The frosting can be refrigerated for up to 5 days. Let rise to room temperature and beat again before using on the hot cake.


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