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Ribbon Cake

Holidaycooking's picture
  Cake 1
  Cake mix 1 Cup (16 tbs) (1 Package Moist Deluxe)
  Flaked coconut 1⁄4 Cup (4 tbs), chopped
  Pistachio nuts 1⁄4 Cup (4 tbs), finely chopped
  Maraschino cherries 1⁄4 Cup (4 tbs), drained finely chopped
  Red food coloring 1 Teaspoon
  Confectioners sugar 3 1⁄4 Cup (52 tbs)
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Powdered non dairy creamer 1⁄4 Cup (4 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Green food coloring 1 Teaspoon
  Pistachio nuts 1⁄2 Cup (8 tbs), finely chopped
  Cherry jam 3⁄4 Cup (12 tbs)
  Maraschino cherries 1 Tablespoon (With Stems For Garnish)
  Mint leaves 1 Tablespoon (For Garnish)

Preheat oven to 350°F.
Grease and flour three 8-inch square baking pans.
For cake, prepare cake mix following package directions for basic recipe.
Combine 1 3/4 cups batter and coconut in small bowl; set aside.
Combine 13/4 cups batter, pistachio nuts and 5 drops green food coloring in small bowl; set aside.
Combine remaining batter, chopped maraschino cherries and 2 drops red food coloring.
Pour batters into separate pans.
Bake at 350°F for 18 minutes or until toothpick inserted in centers comes out clean.
Cool following package directions.
Trim edges of cake.
For filling and frosting, combine confectioners sugar, shortening, water, non-dairy creamer, vanilla extract, salt and 5 drops green food coloring in large bowl.
Beat for 3 minutes at medium speed with electric mixer.
Beat for 5 minutes at high speed.
Add more confectioners sugar to thicken or water to thin as needed.
Add remaining 1/2 cup pistachio nuts.
Stir until blended.
To assemble, spread green and white cake layers with cherry jam.
Stack layers.
Top with pink layer.
Frost sides and top of cake.
Garnish with whole maraschino cherries and mint leaves.

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Ribbon Cake Recipe