HOW TO MAKE A CAMO CAKE RECIPES

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
• Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
• Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes.

Steps:

• Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
• Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
• Add the eggs 1 at a time, mixing until blended. 
• Add the vanilla to the 1 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for about 2 minutes, batter will be smooth and fluffy. If you are using a hand mixer rather than a stand mixer, mix a bit longer.
• Mix 4 Tablespoons unsweetened cocoa powder with 3 to 4 Tablespoons very hot water. Stir until smooth & set aside.
• Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Set aside.
• Put about a cup of yellow batter into each of the three pans & spread, then add a few dollops of chocolate batter by the spoonful to each of the pans. Swirl with offset spatula or knife (we usually use something about 1/2 inch wide). Add more yellow batter by the spoonful, adding chocolate batter here and there until finished. Swirl this newly added yellow and chocolate. Be careful not to over-swirl- you'll lose the contrasting colors.
• Bake at 325 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 5-10 minutes, then turn out.