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Christmas Gift Cake

Our home economists had a fun time "wrapping" up this extra-special dessert. Boxed cake mixes make it a snap to prepare while a fast frosting, fruit roll bow and fun candies add festive flair.

12 ServingsPrep: 50 min. Bake: 20 min. + cooling

Ingredients

2 packages chocolate cake mix (regular size)
1 cup butter, softened
1 cup shortening
8 cups confectioners' sugar
6 to 8 tablespoons milk
2 teaspoons vanilla extract
Red gel food coloring
2 pieces (about 36 inches each) cherry fruit by the foot fruit roll
Assorted candies

Directions

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.
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.)

2 of 2

Christmas Gift Cake (continued)

Directions (continued)

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.
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.
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.