Festive Holly Cake Recipe

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Festive Holly Cake
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Ingredients
22
Count
Nutrition
1117
Calories
Total time
80
Minutes
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Ingredients:

  • 1 package white cake mix (regular size)
  • 1-1/3 cups water
  • 1 cup sugar
  • 1 cup (8 oz) sour cream
  • 2 tbsp canola oil
  • 1 tsp clear vanilla extract
  • 3/4 tsp salt
  • frosting:
  • 1 package (2 lb) confectioners' sugar
  • 2 cups shortening
  • 1/4 cup milk
  • 1 tsp clear vanilla extract
  • 1/2 tsp clear butter flavoring
  • 7-3/4 tsp water, divided

Directions:

  1. In a large bowl, combine the first 10 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
  2. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, milk, extracts and flavoring. Beat in sugar mixture (mixture will be stiff).
  4. Using a serrated knife, level tops of cakes if necessary. Place one cake layer on a serving plate. In a small bowl, combine 1 cup frosting and 2 teaspoons water; spread over cake. Spread with raspberry filling. Top with remaining cake layer.
  5. In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost cake top and sides.
  6. For shell border: In a small bowl, combine 1/2 cup frosting and 1/2 teaspoon water. Using shell tip #21, pipe shell border along bottom edge of cake.
  7. For holly leaves: Combine 1/2 cup frosting, corn syrup and 1/2 teaspoon water; tint desired color of green with leaf and forest green food coloring. Gently press a 1-1/2-in. holly leaf cookie cutter into frosting. Using round tip #2 with green frosting and working one leaf at a time, outline leaf indentation. Using a dampened clean paintbrush, immediately brush leaf outlines toward center. Moisten brush as needed. Repeat.
  8. For pine branches: Combine 1/4 cup frosting and 1/4 teaspoon water; tint forest green. Using round tip #2, pipe branches.
  9. For holly berries and trim: Combine 1/2 cup frosting and 1/2 teaspoon water; tint red. Using round tip #2, pipe holly berries. Add a red scalloped line above shell border; pipe dots of green frosting if desired. Store in the refrigerator. Yield: 10-12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1116.84 Kcal (4676 kJ)
Calories from fat 452.62 Kcal
% Daily Value*
Total Fat 50.29g 77%
Cholesterol 37.03mg 12%
Sodium 757.66mg 32%
Potassium 72.68mg 2%
Total Carbs 158.59g 53%
Sugars 92g 368%
Dietary Fiber 0.52g 2%
Protein 8.75g 17%
Vitamin C 0.1mg 0%
Iron 1.6mg 9%
Calcium 163mg 16%
Amount Per 100 g
Calories 368.26 Kcal (1542 kJ)
Calories from fat 149.24 Kcal
% Daily Value*
Total Fat 16.58g 77%
Cholesterol 12.21mg 12%
Sodium 249.82mg 32%
Potassium 23.96mg 2%
Total Carbs 52.29g 53%
Sugars 30.34g 368%
Dietary Fiber 0.17g 2%
Protein 2.88g 17%
Iron 0.5mg 9%
Calcium 53.7mg 16%

* 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

  • 26.4
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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