Violet Garden Cake
|Sweetheart spice cake||1 Cup (16 tbs)|
|Green food coloring||6 Drop|
|Whipped topping||9 Ounce (1 Container)|
|Crystallized violets||2 Dozen|
Follow cake recipe.
Bake half in greased and floured 8-inch layer cake tin and half in 1 1/2 quart greased and floured ovenproof mixing bowl at 350Â°F 30 minutes or until done.
Remove, unmold and cool. (Wrap layer cake in thick plastic wrap; freeze for future use.)
Fold food coloring into whipped topping until topping is evenly tinted.
Fill pastry bag with whipped topping.
Using rosette tip, cover cooled cake with whipped-topping rosettes, as illustrated.
Arrange crystal violets randomly over frosted cake.