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Christmas Gift Cake

 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 McCormick® Pure 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.