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Tutti-Frutti Cake
3 Cups Sifted All-Purpose Flour
3 teas. Watkins
Baking Powder
½ teas. Salt
2 Cups White Sugar
1 Cup (2 Sticks) Soft Butter
4 Eggs
2 teas. Watkins Vanilla, Original
Double-Strength
1 Cup Milk
½ teas. Watkins Cinnamon
½ teas. Watkins
Allspice
½ teas. Watkins
Ground Cloves
¼ Cup Chopped Raisins
¼ Cup Chopped Pecans
Sift first 3 ingredients together; set aside. Cream
together sugar and butter in large mixer bowl. Beat in eggs and Watkins Vanilla; add flour mixture
alternately with milk; beat 2 minutes. Turn 2/3 of batter into 2 9-inch round layer pans
sprayed with Watkins
Cooking Spray. Add next 5 ingredients to remaining batter; blend
well. Turn into a wax paper-lined 9-inch round pan sprayed with Watkins Cooking Spray.
Bake cakes at 375*F for 25 to 30 minutes. Cool in pans 10 minutes; turn onto rack and cool
completely. Frost with Tutti-Frutti Frosting and Filling.
Tutti-Frutti Frosting and Filling
2 Cups White Sugar
1/3 Cup Watkins
Coconut Dessert Mix
3 Tbsp. Watkins
Lemon Dessert Mix
2 ¼ Cups Water
2 Tbsp. Butter
1 Cup Chopped Raisins
¾ teas. Watkins
Orange Extract
½ teas. Watkins
Nutmeg
½ teas. Watkins
Cinnamon
½ cup Flaked Coconut
Mix sugar and Dessert Mixes in a medium saucepan.
Gradually blend in water and cook 10 to 15 minutes over medium heat until thick, stirring
constantly. Remove from heat and add next 5 ingredients; cool. Spread between layers and
over top and sides of cake, placing spice cake layer in the center. Sprinkle coconut over
top and sides. This cake is even more delicious when eaten the day after it is baked.
Makes 16 servings.
Nutritional Information Per Serving:
Calories-500, Protein-5gm, Carbohydrates-83gm, Fat-18gm, Cholesterol-90mg, Sodium-340mg
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