Easy Italian Rainbow Cookie Cake

Directions

1. Preheat oven to 350 degrees. Grease and lightly flour three 8 or 9-inch cake pans.
2. In a large bowl, prepare the cake mix as directed on the box, adding almond extract. Divide evenly between three bowls. Add just enough food coloring to make one pink, one light yellow, and one light green.
3. Pour each color of batter into the prepared baking pans. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool on rack for 10 minutes before removing to cool completely.
4. While the cake cools, prepare the frosting. Microwave chocolate with two tablespoons of milk in a microwavable bowl on 50% for 30 seconds - 1 minute; stirring halfway through the cooking time. Stir until smooth and set aside.
5. In a large bowl, cream together shortening, butter and vanilla. Gradually add the sugar, one cup at time, beating on low speed. Add remaining two tablespoons of milk and cooled chocolate. Beat until light and fluffy, adding more sugar or milk if needed to reach desired consistency.
6. Once the cakes are cool, slice off the tops to level if necessary. Place pink cake on platter and carefully spread the raspberry preserves on top. Place the yellow cake on top and repeat with apricot preserves followed by the green cake. Cover sides and top with frosting.
7. Slice and enjoy!