Preparation Time:60 mints
Ingredients!
5 egg yolks
1 1/4 c. buttermilk
1/4 c. butter, softened
½ c. chopped maraschino cherries
¼ cup maraschino cherry syrup
1 c. fresh frozen coconut, thawed
1 c. chopped pecans
5 egg yolks
1 1/4 c. buttermilk
1/4 c. butter, softened
½ c. chopped maraschino cherries
¼ cup maraschino cherry syrup
1 c. fresh frozen coconut, thawed
1 c. chopped pecans
For Topping!
1 (8 oz.) block cream cheese
1/2 c. unsalted butter, softened
1/2 c. Crisco
1 box (1 lb) powdered sugar
1 Tbsp. milk (I omitted)
1 tsp. vanilla
¾ cup chopped pecans.
1 (8 oz.) block cream cheese
1/2 c. unsalted butter, softened
1/2 c. Crisco
1 box (1 lb) powdered sugar
1 Tbsp. milk (I omitted)
1 tsp. vanilla
¾ cup chopped pecans.
Method!
Preheat oven to 350
degrees. Grease and flour two 8″ or 9″ cake pans and set aside.
Mix cake mix with rest of
ingredients and mix well. Pour batter into prepared pans and
bake 35-40 minutes or until a toothpick inserted in the middle comes
out clean. Cool for 10 minutes and then turn out onto a wire rack to
cool completely.
Meanwhile, prepare the
Cream Cheese Icing. Beat the cream cheese, butter and vegetable
shortening until smooth. Beat in the powdered sugar, milk &
vanilla until well blended. When the cake is completely cool,
spread 1/3 of the icing over one cake layer, place the other on top and spread
the remaining frosting over the top and sides. Sprinkle top of cake
with the ¾ cup of pecans (I opted to press them into the sides and use drained
cherries to decorate the top.) Cover cake in air-tight container and refrigerate
overnight, or longer, to allow the flavors to meld. Remove from fridge at
least two hours before serving; serve at room temperature.
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