Chicken & Bacon Layer Cake with Pupperoni Candles

3 cups flour

1 Tb. baking powder
½ cup margarine, softened
6 eggs, beaten
½ cup corn oil
2 jars strained chicken baby food
2 cups finely shredded carrots
Plain or vanilla yogurt (make sure it is whole milk yogurt, the low fat or fat free kinds are generally sweetened with artificial sweeteners)
2 or 3 strips of bacon, fried crisp, then crumbled

Generously grease and flour two 8” round cake pans; set aside.

Combine flour and baking powder; set aside.

In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly.  Pour batter into the prepared cake pans.

Bake at 325 degrees for 50-60 minutes or until golden brown and firm to touch.

Let cool for a few minutes on wire racks and then remove from the pans and allow to cool completely.

Place one layer on a serving plate and spread yogurt over top.

Sprinkle ½ of the crumbled bacon.

Place second layer on top, then spread yogurt over the top layer and on the sides, if desired.

Sprinkle remaining bacon over the top of the cake.

Use Pupperoni sticks for candles.