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RAINBOW POUND CAKE 
3 sticks butter
1 (8 oz.) cream cheese
3 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. almond extract
3 c. flour

Combine butter and cream cheese in large bowl; mix with mixer until fluffy. Add sugar and mix well. Beat in eggs one at a time. Beat well after each egg because eggs furnish the rising properties. Add vanilla and almond extracts. Beat in flour until just smooth.

Divide batter into 4-6 portions. Use food coloring to create desired color portions. Layer in a greased and floured angel food or Bundt pan. Bake in preheated oven 1 1/2 hours or until cake tests done. Slice pieces and put them in individual baggies and freeze them. Toss the baggie in a lunchbox and watch the fun at lunchtime!

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