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From: Betty Crocker
When you're done trimming the tree, celebrate with this fun, festive ornament cake!
Prep: 60 min
Total: 2 hr 30 min
Servings: 12
More Recipe: Shortbread Cutouts Recipe
Ingredients
- 1 box Betty Crocker Super Moist white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
- 2 containers Betty Crocker Whipped fluffy white frosting
- 1 pouch Betty Crocker sugar cookie mix
- 2 tablespoons Gold Medal all-purpose flour
- 1/3 cup butter or margarine, melted
- 1 whole egg
- Betty Crocker™\ Decorating Cookie Icing red, green and white icing (from 7-oz pouches)
- Yellow sugar
Instruction
- Heat oven to 350°F. Grease 2 (9-inch) square cake pans with shortening and lightly flour, or spray with baking spray with flour.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour batter into pans. Bake 23 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Cut each cake horizontally to make 2 layers.
- Place 1 cake layer, cut side up, on serving plate; spread one-fourth of 1 container of frosting on cake to within 1/2 inch of edge. Top with second cake layer, cut side down; spread with another one-fourth of the container of frosting. Repeat layers with remaining 2 cake layers and remaining first container of frosting. Reserve 1/2 cup frosting from second container. Frost side and top of cake with remaining frosting. Spoon reserved 1/2 cup frosting into decorating bag fitted with large round tip; pipe frosting around top and bottom edge of cake. Refrigerate until ready to decorate.
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and whole egg until soft dough forms. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch ornament-shaped cookie cutters. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 7 to 9 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely. Decorate cookies as desired with cookie icing and yellow sugar. Attach cookies to sides of cake using icing. Insert 3 cookies on top of cake.
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