California Sweetheart Raisin Cake
INGREDIENTS
Raisin Filling
1-1/2 c. Granulated sugar
1 tsp. Light corn syrup
2/3 c. Water
2 egg whites, beaten stiff
1 tsp. Vanilla
1 c. California raisins, chopped
1/2 c. Chopped walnuts
Butter Icing
2/3 c. Soft butter
6 c. Sifted confectioner's sugar
1/3 c. Heavy cream, divided
1-1/2 tsp. Vanilla
1/4 tsp. Almond extract
1 pkg. (19-ounce) yellow cake mix
Red food coloring
PROCEDURE
Raisin Filling
Combine sugar, corn syrup and water in small saucepan; heat to boiling and
cook until it spins a thread (230°F). Beating constantly, very slowly pour
syrup into beaten egg whites. Add vanilla and continue beating until mixture
is fluffy and will hold its shape. Stir in chopped raisins and nuts. Set
aside.
Butter Icing
Blend butter and confectioner's sugar together. Add 4 tablespoons cream and
flavorings; blend until smooth. Cover and set aside.
Sweetheart Cake
Preheat oven to 350°F. Grease and flour two 8- or 9-inch round layer pans.
Prepare mix according to package directions. Using one-half of the batter,
divide and spoon into prepared pans. Add red food color, a drop at a time,
to remaining batter and mix well after each addition until pink. Divide and
drop tablespoonfuls randomly over untinted batter in pans. With knife or
spatula, swirl to produce a marbled effect. Bake as directed on package.
Cool completely. Spread Raisin Filling on top of one layer and top with the
second. Adding cream as needed to spread easily, frost top and sides with
Butter Icing, reserving about 1/2 cup. With food color, tint reserved icing
until pink and add cream, if necessary, so icing will flow smoothly. Turn
into pastry bag with decorating tip, and pipe hearts and scrolls to decorate
cake.
Note: Layers may also be split horizontally and spread with filling to make
a 4-layer cake.
Nutrition Information (per serving)
Calories 510(27% from fat); Total Fat 16g (sat 7g, mono 5g, poly 3g);
Cholesterol 30mg; Protein 3g; Carbohydrates 90g; Fiber 1g; Iron 1mg; Sodium
310mg; Calcium 57mg
Prettypinkbutterfly
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