Yield: Makes 1 (4-layer) cake
- Cranberry-Ambrosia Filling
- Sour Cream Cake Layers (using 9-inch round cakepans)
- Cream Cheese Frosting
- 1 1/2 cups Sugared Pecans
- 1/2 cup sweetened flaked coconut
- Garnishes: fresh mint sprigs, cranberries, and orange rind strips
- Spread Cranberry-Ambrosia Filling between layers and on top of cake. Reserve 1 1/2 cups Cream Cheese Frosting, and set aside. Spread the remaining Cream Cheese Frosting on sides of cake.
- Combine pecans and coconut, and press into sides of cake.
- Spoon remaining 1 1/2 cups Cream Cheese Frosting into a decorating bag fitted with a star tip. Pipe a border around top and bottom edges of cake. Store in refrigerator, or freeze, if desired. Garnished, if desired.
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