Christmas Gift Cake Recipe

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Christmas Gift Cake
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Ingredients
9
Count
Nutrition
1280
Calories
Total time
70
Minutes
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Ingredients:

  • 2 packages chocolate cake mix (regular size)
  • 1 cup shortening
  • 8 cups confectioners' sugar
  • 6 to 8 tbsp milk
  • red gel food coloring
  • 2 pieces (about 36 inches each) cherry fruit by the foot fruit roll

Directions:

  1. Line two 15-in. x 10-in. x 1-in. baking pans with waxed paper. Prepare one cake mix according to package directions; pour into one prepared pan. Repeat with remaining cake mix. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to wire racks to cool completely. Gently peel waxed paper from cakes. Trim tops to level cake.
  2. In a large bowl, cream butter and shortening until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar alternately with milk, beating well after each addition. Remove 2 cups frosting to a bowl; tint red. Referring to diagram below, cut each cake. (Save remaining cake pieces for another use.)
  3. Place one large cake layer on a 16-in. x 12-in. covered board. Frost top with 1/3 cup white frosting; top with second large layer. Frost top and sides white. Top with one medium cake layer; frost top with 1/3 cup white frosting. Top with remaining medium layer; frost top and sides red. Top with small cake layer; spread top with white frosting. Top with remaining small layer; frost top and sides white.
  4. For ribbon, cut one fruit roll into a 19-in. long strip; set aside remaining piece. Starting at the bottom short side of the cake, center fruit roll and drape over each layer, ending at bottom of opposite side. Cut another fruit roll into a 15-in. strip; set aside remaining piece. Repeat draping for the long side.
  5. For the bow, cut a 12-in. and 3-in. strip from a reserved fruit strip. Loop each end of the 12-in. strip toward center; pinch together to seal. With the 3-in. strip, form a circle. Place in center of bow and press to hold. Place on cake. Insert 1-1/4-in. foil balls inside bow loops and a 3/4-in. foil ball inside center loop to hold open. Cut the remaining fruit strip into four 3-1/2-in. strips; cut a V in one end of each. Tuck straight ends under base of bow. Decorate cake with candies. Remove foil balls just before serving. Yield: 12-14 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1279.51 Kcal (5357 kJ)
Calories from fat 417.41 Kcal
% Daily Value*
Total Fat 46.38g 71%
Cholesterol 40.88mg 14%
Sodium 728.51mg 30%
Potassium 312.87mg 7%
Total Carbs 222.09g 74%
Sugars 188.37g 753%
Dietary Fiber 1.75g 7%
Protein 5.74g 11%
Vitamin A 0.2mg 6%
Iron 4.4mg 24%
Calcium 148.1mg 15%
Amount Per 100 g
Calories 438.21 Kcal (1835 kJ)
Calories from fat 142.96 Kcal
% Daily Value*
Total Fat 15.88g 71%
Cholesterol 14mg 14%
Sodium 249.5mg 30%
Potassium 107.15mg 7%
Total Carbs 76.06g 74%
Sugars 64.51g 753%
Dietary Fiber 0.6g 7%
Protein 1.96g 11%
Vitamin A 0.1mg 6%
Iron 1.5mg 24%
Calcium 50.7mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.1
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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