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Anniversary Cake 

  • 2 (1-pound, 2 ounce) packages white cake mix with pudding

  • 2 cups buttermilk

  • cups butter or margarine, melted

  • 4 large eggs

  • 2 TBSP grated lemon rind

  • 1 TBSP vanilla extract

  • 1 TSP almond extract

  • Coconut Milk Frosting recipe 

Grease and flour two 6-inch and two 9-inch round cake pans; set aside
Beat first 4 ingredients at low speed with mixer until dry ingredients are moistened Beat at medium speed for 3 to 4 minutes or until batter is smooth. Stir in lemon rind and extracts. 
Spoon 1 cups batter into each 6-inch pan. Divide remaining batter evenly into 9-inch pans. 

Bake at 350 degrees for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool on wire racks. 

Spread Coconut Milk Frosting between 9-inch layers and between 6-inch layers. Frost top and sides of 9-inch cake. Position 6-inch cake in center of 9-inch cake. Frost top and sides of 6-inch cake. Decorate with flowers and ribbon.
Yield: 20 to 25 servings

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