Holiday Lane Cake

Name: Holiday Lane Cake
Ingredients: 1 (18.25-ounce) package white cake mix (we tested with Duncan Hines); 3 large eggs; 1 1/4 cups milk; 1/4 cup vegetable oil; 1 (7.2-ounce) package fluffy white frosting mix (we tested with Betty Crocker); 1/2 cup boiling water; Garnish: maraschino cherries with stems

7 ingredients

3 steps

Ingredients

1 (18.25-ounce) package white cake mix (we tested with Duncan Hines)
3 large eggs
1 1/4 cups milk
1/4 cup vegetable oil
1 (7.2-ounce) package fluffy white frosting mix (we tested with Betty Crocker)
1/2 cup boiling water
Garnish: maraschino cherries with stems

Directions

1

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Pour batter into 3 greased and floured 8-inch round cakepans. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Wrap cake layers in nonstick aluminum foil and freeze 30 minutes. (This step aids in frosting the finished product.)
2

Unwrap layers. Spread Raisin-Nut Filling between layers, reserving about 1 1/3 cups for top of cake.
3

Beat frosting mix and 1/2 cup boiling water at low speed 30 seconds. Scrape down sides of bowl; beat at high speed 5 to 7 minutes or until stiff peaks form. Spread frosting on sides of cake. Spread reserved filling on top of cake. Let stand at least 1 hour before serving. Garnish, if desired.