Amalgamation Cake Using A Cake Mix Recipes

Steps:

• 1. CAKE: Roll raisins in flour; add next 3 ingredients and mix well.
• 2. Add sugar; mix thoroughly.
• 3. Melt butter; add eggs and jam.
• 4. Combine baking soda and buttermilk; add jam mixture.
• 5. Combine raisin mixture and jam mixture.
• 6. Pour into four 8-inch layer pans.
• 7. Bake at 350 degrees until cake tests done.
• 8. ICING: Beat eggs with sugar; add butter.
• 9. Cook until thickened. Remove from heat;
• 10. Stir in remaining ingredients.
• 11. Spread over cake layers. Lucille Matheny, Clerk Proctor City Church of God LWWB Tiptonville, Tennessee

Steps:

• Preheat oven to 325°.
• Butter and flour three 9-inch diameter cake pans.
• Mix flour, baking powder and salt in medium bowl.
• Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl.
• Beat in vanilla.
• Add dry ingredients with milk.
• Beat whites in another large bowl to soft peaks.
• Slowly beat in 1/4 cup sugar.
• Continue beating until stiff but not dry.
• Fold whites into batter.
• Divide batter among prepared pans; smooth tops.
• Bake cakes for about 35 minutes.
• Cool cakes for about 10 minutes.
• Melt butter in heavy large saucepan over medium heat.
• Whisk sugar, bourbon and yolks in medium bowl.
• Gradually whisk in melted butter.
• Return mixture to saucepan; whisk over medium heat until very thick for about 6 minutes.
• Mix in chopped pecans, raisins and 1 1/2 cups coconut.
• Chill until cold for about 1 hour.
• Place 1 cake layer on platter.
• Spread 1/3 of filling over; cover with second layer.
• Spread 1/3 of filling over; top with third cake layer.
• Spread remaining filling over top (not on the sides) of cake.
• Sprinkle additional coconut in 1-inch border around top edge of cake.
• Garnish with pecan halves.
• Can be prepared 1 day ahead.
• Let sit 2 hours at room temperature.

Steps:

• 1. ****CAKE****Preheat oven to 350°. Cream the butter and sugar. Add the jam and buttermilk.
• 2. In separate bowl combine flour, baking soda, cinnamon, allspice, and raisins. Slowly add to mixture. Stir in pecans.
• 3. In a clean second bowl of an electric mixer fitted with the whisk attachment, beat the egg whites to stiff peaks, 3 to 5 minutes. Take a cup or so of the beaten whites and whisk it into the batter. Fold the remaining beaten whites into the batter.
• 4. Divide the batter between three 8 or 9 inch prepared pans. Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove to a rack to cool slightly. Invert the cake layers onto a rack to cool completely.
• 5. ****FROSTING****In a double broiler, add butter, sugar, egg yolks and cream. Stir until mixture gets thick enough to spread, about 15 minutes. If it gets too thick, add more cream. Remove from heat and stir in raisins, pecans and coconut.
• 6. Frost cooled cakes between layers and over top. Enjoy! ***Note*** It can take up to 24 hours for the filling/frosting to set so you may have to keep putting it back up on the cake from time to time. Cake can be kept in refrigerator and/or freezer too***

Steps:

• Preheat oven to 350F; grease and flour two 8" round cake pans.
• Cream butter and sugar until light and fluffy; add vanilla.
• Sift flour and baking powder together; add alternatively to butter mixture with milk.
• Beat eggs whites until stiff; fold into batter.
• Pour into greased and floured pans; bake for 35 minutes.
• When done, turn out onto grate to cool.
• While cake is baking, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut.
• Spread between cooled layers.