Festive Holly Cake

Name: Festive Holly Cake
Ingredients: 1 package white cake mix (regular size); 1-1/3 cups water; 1 cup all-purpose flour; 1 cup sugar; 1 cup sour cream; 4 large egg whites; 2 tablespoons canola oil; 1 teaspoon clear vanilla extract; 1 teaspoon almond extract; 3/4 teaspoon salt; 1 package (2 pounds) confectioners' sugar; 2 tablespoons meringue powder; 2 cups shortening; 1/4 cup whole milk; 1 teaspoon clear vanilla extract; 1/2 teaspoon almond extract; 1/2 teaspoon clear butter flavoring; 7-3/4 teaspoons water, divided; 2/3 cup raspberry cake and pastry filling; 1/4 teaspoon light corn syrup; Leaf green, forest green and red paste food coloring

21 ingredients

9 steps

Ingredients

1 package white cake mix (regular size)
1-1/3 cups water
1 cup all-purpose flour
1 cup sugar
1 cup sour cream
4 large egg whites
2 tablespoons canola oil
1 teaspoon clear vanilla extract
1 teaspoon almond extract
3/4 teaspoon salt
1 package (2 pounds) confectioners' sugar
2 tablespoons meringue powder
2 cups shortening
1/4 cup whole milk
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon clear butter flavoring
7-3/4 teaspoons water, divided
2/3 cup raspberry cake and pastry filling
1/4 teaspoon light corn syrup
Leaf green, forest green and red paste food coloring

Directions

1

In a large bowl, combine the first 10 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2

Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, milk, extracts and flavoring. Beat in sugar mixture (mixture will be stiff).
4

Using a serrated knife, level tops of cakes if necessary. Place one cake layer on a serving plate. In a small bowl, combine 1 cup frosting and 2 teaspoons water; spread over cake. Spread with raspberry filling. Top with remaining cake layer.
5

In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost cake top and sides.
6

For shell border: In a small bowl, combine 1/2 cup frosting and 1/2 teaspoon water. Using shell tip #21, pipe shell border along bottom edge of cake.
7

For holly leaves: Combine 1/2 cup frosting, corn syrup and 1/2 teaspoon water; tint desired color of green with leaf and forest green food coloring. Gently press a 1-1/2-in. holly leaf cookie cutter into frosting. Using round tip #2 with green frosting and working one leaf at a time, outline leaf indentation. Using a dampened clean paintbrush, immediately brush leaf outlines toward center. Moisten brush as needed. Repeat.
8

For pine branches: Combine 1/4 cup frosting and 1/4 teaspoon water; tint forest green. Using round tip #2, pipe branches.
9

For holly berries and trim: Combine 1/2 cup frosting and 1/2 teaspoon water; tint red. Using round tip #2, pipe holly berries. Add a red scalloped line above shell border; pipe dots of green frosting if desired. Store in the refrigerator.