Shakin & Bakin Foodie Blog

A few weeks ago I lugged over a box of recipes from my great aunties house. All of the recipes in this box are vintage ones that she cut out of magazines, booklets and newspapers many years ago. They are all yellowed, tattered and faded.

Inside the box was this tattered & torn vintage recipe by Betty Crocker. I can remember my great auntie making this one for us when I was a little girl.

Betty Crocker Christmas Cream Cake Recipe

Bake the Betty Crocker white cake mix in layer pans as directed on the package. Split each layer, making 4 round layers.

Add 2 cups Betty Crocker Creamy White Frosting Mix (dry mix) to 1 1/2 cups whipping cream with a few drops of green food coloring, 1 tsp. vanilla extract and if desired, brandy or rum flavoring to taste. Chill. Whip. Fold in 1/3 cup chopped candied fruit & 1/3 cup chopped nuts. Put filling between layers; spread top with thin candied fruit icing, spreading glaze thinly & evenly over top of cake & letting some dribble down sides. Chill.

Will make 12-14 servings.

Candied Fruit Icing: Blend rest of dry frosting mix with 2-3 Tbsp. hot water and 1 tbsp. light corn syrup. Beat until smooth. Add 1/4 cup chopped candied fruit.