Directions (continued)

• for 30 seconds. Beat on medium for 2 minutes. Pour into two greased
• and floured 9-in. round baking pans.
• 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.
• 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).
• 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.
• In a small bowl, combine 2 cups frosting and 4 teaspoons water; frost
• cake top and sides.
• 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.
• 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.
• For pine branches: Combine 1/4 cup frosting and 1/4 teaspoon water;
• tint forest green. Using round tip #2, pipe branches.
• 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.