Mexican Birthday Cake
Posted: Wed May 03, 2006 3:20 pm
MEXICAN BIRTHDAY CAKE
1 1/4 c. butter
1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
4 eggs
1 tsp. vanilla
1/2 c. raisins, optional
2 (16 oz.) cans fruit cocktail
1 (4 oz.) Cool Whip
1 (8 oz.) pkg. cream cheese, pineapple flavor
1/2-1 c. milk
Thick string
Vanilla frosting, mix or homemade
Cream butter in the large bowl of an electric mixer. Gradually add sugar. Mix well. Blend in flour, baking powder. Separate eggs, set whites aside. Mix yolks and vanilla. Add to creamed mixture.
In a clean bowl, whip egg whites and a dash of salt or cream of tartar until stiff peaks begin to form. Add egg white mixture, mixing by hand.
If batter is stiff, add up to 1 cup of milk. If batter is too thin, add up to 1/2 cup additional flour.
Coat raisins in flour to keep them from sinking to bottom before adding to batter.
Butter and flour pan. Bake in pre-heated 350F degree oven, 40-45 minutes.
After cake has cooled, cut cake in half with thick string.
Drain fruit cocktail, mix with Cool Whip. Spread fruit mixture in the middle of the cake, carefully put top back on.
Mix cream cheese with frosting and spread on top of cake. If cream cheese won't spread easily, mix with a small amount of Cool Whip, then add to the frosting.
Frost cake and serve.
1 1/4 c. butter
1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
4 eggs
1 tsp. vanilla
1/2 c. raisins, optional
2 (16 oz.) cans fruit cocktail
1 (4 oz.) Cool Whip
1 (8 oz.) pkg. cream cheese, pineapple flavor
1/2-1 c. milk
Thick string
Vanilla frosting, mix or homemade
Cream butter in the large bowl of an electric mixer. Gradually add sugar. Mix well. Blend in flour, baking powder. Separate eggs, set whites aside. Mix yolks and vanilla. Add to creamed mixture.
In a clean bowl, whip egg whites and a dash of salt or cream of tartar until stiff peaks begin to form. Add egg white mixture, mixing by hand.
If batter is stiff, add up to 1 cup of milk. If batter is too thin, add up to 1/2 cup additional flour.
Coat raisins in flour to keep them from sinking to bottom before adding to batter.
Butter and flour pan. Bake in pre-heated 350F degree oven, 40-45 minutes.
After cake has cooled, cut cake in half with thick string.
Drain fruit cocktail, mix with Cool Whip. Spread fruit mixture in the middle of the cake, carefully put top back on.
Mix cream cheese with frosting and spread on top of cake. If cream cheese won't spread easily, mix with a small amount of Cool Whip, then add to the frosting.
Frost cake and serve.
