Christmas Gift Cake Recipe

5 4 4
Christmas Gift Cake Recipe
Christmas Gift Cake Recipe photo by Taste of Home
Publisher Photo

Christmas Gift Cake Recipe

Read Reviews
5 4 4
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 15x10x1-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 in 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.)
Place one large cake layer on a 16x12-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.
Originally published as Christmas Gift Cake in Quick Cooking November/December 2003, p16

  • 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
  1. Line two 15x10x1-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 in 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 16x12-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.
Originally published as Christmas Gift Cake in Quick Cooking November/December 2003, p16

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChristmas Gift Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
john 02 User ID: 5664076 133250
Reviewed Dec. 8, 2010

"I made this cake back in 2002 and my grandkids love it, I moved back to Minesota and left the recipe in Calafornia, after all these years my grandson said granny make the Christmas cake, I said I have to find the recipe my dad couldn't find it amongest my things so thank goodness for internet, it will be made this Christmas"

MY REVIEW
jenhorse1235 User ID: 4634955 133249
Reviewed Nov. 29, 2009

"This was an amazing recipe for a fun family treat!We had the most fun "wrapping" it up. It was the best cake. I might just make it next year!"

MY REVIEW
fastquilter56 User ID: 3905679 65878
Reviewed Nov. 22, 2009

"It does say "refer to cutting directions below""

MY REVIEW
Peanut5710_va User ID: 91169 50875
Reviewed Dec. 19, 2007

"Should it say something about cutting one of the two cakes? You only bake 2 but it is 3 layers."

Loading Image