Pastel Four-Layer Cake

1 package (18-1/4 ounces) chocolate cake mix
3 tablespoons all-purpose flour
Pinch salt
1-1/2 cups milk
3/4 cup butter or margarine, softened
3/4 cup shortening
1-1/2 cups sugar
Yellow, red and green liquid food coloring
1/4 teaspoon each lemon, peppermint, almond and vanilla extract
3 tablespoons baking cocoa

Prepare and bake cake according to the package directions, using two greased and floured 9-in. round cake pans. Cool in pans for 10 minutes; remove to wire racks to cool completely. In saucepan, combine flour and salt. Gradually add milk; cook and stir over medium-high heat until thick, about 5-7 minutes. Remove from the heat; cover and refrigerate until completely cool.

In a mixing bowl, beat butter, shortening, and sugar until sugar dissolves. Add chilled milk mixture; beat for 7 minutes. Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract; mix well. To second bowl, add 2-3 drops red food coloring and peppermint extract.

To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla. Split cake layers in halve horizontally; spread each layer with a different frosting. Stack layers, using cocoa-frosting layer for the top. Do not frost sides of cake. Makes 12 servings.