Ambrosia Cake
1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut
Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9-inch round pans.
Beat cake mix, water, oil and egg whites in large bowl on low speed 30 seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire whisk). Pour into pans.
Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
Fill layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle coconut over top. Store loosely covered.
Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut
Mix sugar and cornstarch in small microwavable bowl. Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in coconut; cool.
High Altitude (3500-6500 ft): Do not use 8� rounds. Bake 9� rounds 25-30 min. For filling, increase first microwave time to 1 min 30 sec, second microwave time to 1 min.
Makes 16 servings
This recipe displayed with permission from General Mills, Inc.
1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut
Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9-inch round pans.
Beat cake mix, water, oil and egg whites in large bowl on low speed 30 seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire whisk). Pour into pans.
Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
Fill layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle coconut over top. Store loosely covered.
Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut
Mix sugar and cornstarch in small microwavable bowl. Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in coconut; cool.
High Altitude (3500-6500 ft): Do not use 8� rounds. Bake 9� rounds 25-30 min. For filling, increase first microwave time to 1 min 30 sec, second microwave time to 1 min.
Makes 16 servings
This recipe displayed with permission from General Mills, Inc.
No comments:
Post a Comment