ROCK CANDY CAKE
The frosting on this cake is a Swiss meringue buttercream. It spread nicely and is quite delicious. Use it for other cakes and cupcakes too.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 9
Steps:
- MAKE CAKE, FROSTIG AND FILLING: Heat oven to 350°F (325° F for dark or nonstick pans). Grease 2 (8- or 9-inch) round pans with cooking spray or shortening. Make and bake cakes as directed on box with water, oil and egg whites. Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers 45 minutes for easier handling.
- Meanwhile, in small saucepan over medium heat, combine 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. Whisk egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 8 to 10 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, continue to whisk until it comes together. Add vanilla. Reserve 1/2 cup frosting.
- In small bowl, beat together cream cheese and blueberry preserves with electric mixer at low until well combined. Fold in reserved frosting.
- ASSEMBLE AND DECORATE: Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 4 layers total. Fill each layer with 2/3 cup blueberry mixture. Frost side and top of cake with remaining frosting. Press crushed rock candy up sides of cake with hands.
Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 60 mg, Fat 5 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 21 g, TransFat 1 g
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