Time 51m Yield 24 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Lightly spray bottom of 2 8 inch round baking pans. Combine cake mix, water and egg whites. Mix on low speed for 1 minute. Beat on low speed for 2 minutes. Pour batter into prepared pans. Bake for 32-36 minutes. Cool in pans on cooling rack for 15 minutes. Remove from pans. Filling:. In a double boiler combine egg yolks, flour 2 cups sugar and butter. Cook over low heat until thick. I used a large bowl and cooked it in the microwave on 50% until thickened. Add walnuts, pecans, raisins and coconut. Mix well. Spread filling between cooled layers and on side of cake. Frost top with any white frosting.
Time 50m Yield 16 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350F; grease and flour two 8" round cake pans. Cream butter and sugar until light and fluffy; add vanilla. Sift flour and baking powder together; add alternatively to butter mixture with milk. Beat eggs whites until stiff; fold into batter. Pour into greased and floured pans; bake for 35 minutes. When done, turn out onto grate to cool. While cake is baking, boil together sugar, butter, egg yolks, and coconut water until thick enough to spread. Remove from heat; stir in pecans and coconut. Spread between cooled layers.
More about “amalgamation cake recipes”
Yield 12 Number Of Ingredients 19 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 8-inch cake pans. Mix flour, soda, cloves, and cinnamon; add 1 cup raisins, 1 cup nuts, and 1 cup coconut and mix well. Set aside. Cream 2 cups sugar and 1 1/2 cups butter. Stir in jam. Add buttermilk alternately with flour mixture, mixing with a spoon, until all is used up, ending with flour mixture. In a separate bowl, beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake pans. Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost. To make frosting: mix 4 egg yolks until they are broken up and smooth, add 1/2 cup evaporated milk and mix together until the eggs yolks are mixed well with milk. Add rest of evaporated milk, 2 cups sugar, and 1/2 cup butter. Cook until thick and remove from heat. Stir in 2 cups nuts, 2 cups raisins, and 2 cups coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.
