SANTA CLAUS CAKE RECIPE - PILLSBURY.COM
Looking for a yummy dessert? Then check out this cake made in creative Santa shape – perfect for Christmas celebration.
Provided by Pillsbury Kitchens
Total Time 2 hours 15 minutes
Prep Time 50 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously grease 13x9-inch pan with shortening; lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally.
- Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Carefully remove cake from pan to cooling rack. Cool completely, about 45 minutes.
- Cover 22x12-inch piece of heavy cardboard with foil. Cut and assemble cake pieces on foil-covered cardboard as shown in diagram.
- Frost large marshmallow with vanilla frosting; dip in coconut. Set aside. Frost assembled cake with remaining vanilla frosting. Sprinkle red sugar on cake for top of hat; sprinkle red edible glitter on top of red sugar. Sprinkle coconut on cake for border of hat and beard.
- Place large coconut-coated marshmallow on top of hat for tassel. Place gumdrop halves, sugar-side-up, on cake for eyes, mini marshmallow for nose and red licorice twists for mouth. Sprinkle red sugar on cake for cheeks.
Nutrition Facts : Calories 450 , CarbohydrateContent 65 g, CholesterolContent 55 mg, FatContent 4 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 46 g, TransFatContent 4 g
SANTA'S FAVORITE CAKE RECIPE | ALLRECIPES
This cake is a red velvet cake with a peppermint twist, and a delicious peppermint cream cheese frosting.
Provided by Debbie Rowe
Categories Desserts Cakes Cake Mix Cake Recipes
Total Time 2 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 1 - 3 layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
- In a large bowl, combine white cake mix, 3 egg whites, 1 1/3 cups buttermilk, and 2 tablespoons vegetable oil. Mix with an electric mixer for 2 minutes on high speed. In a separate bowl, combine yellow cake mix, 1/2 cup buttermilk, 1 egg, cocoa, red food coloring, and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
- Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
- Bake in preheated oven for 22 to 25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
- In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.
Nutrition Facts : Calories 809.8 calories, CarbohydrateContent 126.9 g, CholesterolContent 38 mg, FatContent 31.7 g, FiberContent 0.8 g, ProteinContent 7.2 g, SaturatedFatContent 8.5 g, SodiumContent 711.2 mg, SugarContent 107.5 g
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