PINK TUXEDO CAKE

Pink Tuxedo Cake image

Black tie event? This is the dessert you need. A fun play on a pink tuxedo, the cake is both formal and fun at the same time!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h50m

Yield 20

Number Of Ingredients 13

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Ingredients

1 box white cake mix with pudding
Water, oil and egg whites called for on cake mix box
1 box devil's food cake mix with pudding
Water, oil and eggs called for on cake mix box
10 egg whites
2 1/2 cups sugar
3 cups butter, softened and cut into 1-inch pieces
1/2 cup seedless raspberry preserves
2 teaspoons vanilla
4 to 5 drops pink food color
4 oz semisweet baking chocolate, chopped
1/3 cup whipping cream
White and black ready-to-use fondant, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make and bake white cake mix as directed on box using water, oil and egg whites. Make and bake devil's food cake as directed on box using water, oil and eggs.Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers about 45 minutes for easier handling.
Meanwhile, in small saucepan over medium heat, combine 10 egg whites and sugar. Cook, stirring frequently, until egg whites reach 160°F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Beat egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 10 to 15 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, beat until smooth. Add raspberry preserves, vanilla and food color and mix until blended.
Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 8 layers total. Alternate chocolate and white layers, filling each layer with 1/2 cup of the frosting. Thinly spread side and top of cake with 1 cup of the frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
In small saucepan over low heat, combine chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and smooth. Cool 5 minutes. Pour ganache mixture on top of cake and allow to drip down side of cake. Cut fondant to create tuxedo tie and buttons as shown in photo. Place on cake.

Nutrition Facts : Calories 690, Carbohydrate 71 g, Cholesterol 105 mg, Fat 8, Fiber 1 g, Protein 6 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 32 g, TransFat 1 g