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PESHAWARI RECIPIES > ULTIMATE"24 CARAT" CAKE


 

  • INGREDIENTS
    1 package Betty Crocker® SuperMoist® carrot cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 can crushed pineapple in juice, undrained (8 ounces)
  • 1/2 cup chopped nuts
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1 tub Betty Crocker® Rich & Creamy cream cheese frosting (1 pound)
complete your meal
directions
1. 
Heat oven to 350 degrees F. Grease bottoms only of two 8-inch or 9-inch round pans with shortening or spray bottoms with cooking spray; lightly flour.
2. 
In large bowl, beat cake mix, water, oil, eggs and pineapple (with juice) with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
3. 
Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4. 
Fill layers and frost side and top of cake with frosting. Store covered in refrigerator.
Tip:
1. 
High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Use 9-inch pans. Stir 1/3 cup Gold Medal® all-purpose flour into dry cake mix. Decrease oil to 1/3 cup.

Tip

  • *Tip:

    Line cake pan with parchment paper to prevent sticking and for easier cleanup.

  •  

Choose Ingredients to Buy

1KINLEY MINERAL WATER1.00 Lt
2OLIVE OIL100.00 ML
3WHITE EGGS4.00 ML
4PINEAPPLE500.00 Gram
5CHOPPED NUTS500.00 Gram

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