Palouse Brand Whole Wheat Bread Flour 48oz 3lbs

Lightly grease and flour (or cut parchment paper to place in the bottom of the pans) two 8” round baking pans.
In a large size, bowl whisks together all of the dry ingredients and set aside.
In a medium size, bowl whisks together all of the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined – do not overmix.
Divide the batter into the 8” pans and bake for approximately 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting. Once cooled, run a knife around the edges of the pans and remove the cakes. If you used parchment paper, discard the paper.
Using a mixer, blend all of the frosting ingredients, except for the Almond milk. Blend until whipped and creamy. If the frosting is a little stiff, add 1-2 Tbsp. of Almond milk until desired consistency is achieved.
Place the first cake on your cake plate and spread with approximately ½ of the frosting on top. Place the second cake on top of the first cake and spread remaining frosting on top of that cake. Next, add some swirls to the frosting on the top cake with your spatula to make it look fun and pretty.
Store your completed cake in the refrigerator or a cool place until you are ready to serve.