STOCKING CAKE
Cut out of a sheet cake, this yummy stocking from our Test Kitchen is easy to create and makes a festive Christmas centerpiece. It's easier to achieve the bright red color if you tint the frosting with pink food coloring first.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Line a greased and floured 18x 2-in. baking pan with waxed paper; grease and flour the paper. Set aside., In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into prepared pan., Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover; cool to room temperature., Trace stocking pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Discard scraps. Transfer cake to a covered cake board., In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy., Tint 2-1/2 cups frosting red; spread 1-1/2 cups red frosting over stocking portion of cake. Coat sides and top of stocking with red sugar. Spread or pipe white frosting over cuff; pipe remaining red frosting around edge of stocking. Sprinkle cuff with edible glitter., Fill stocking with cookies and candies.
Nutrition Facts : Calories 684 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 318mg sodium, Carbohydrate 75g carbohydrate (55g sugars, Fiber 0 fiber), Protein 7g protein.
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