Holiday Lane Cake – a delicious recipe with white cake, eggs, milk, vegetable oil, fluffy white frosting, boiling water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Pour batter into 3 greased and floured 8-inch round cakepans. Bake at 350u00b0 for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Wrap cake layers in nonstick aluminum foil and freeze 30 minutes. (This step aids in frosting the finished product.)
2
Unwrap layers. Spread Raisin-Nut Filling between layers, reserving about 1 1/3 cups for top of cake.
3
Beat frosting mix and 1/2 cup boiling water at low speed 30 seconds. Scrape down sides of bowl; beat at high speed 5 to 7 minutes or until stiff peaks form. Spread frosting on sides of cake. Spread reserved filling on top of cake. Let stand at least 1 hour before serving. Garnish, if desired.
552
kcal
Calories
55
g
Fat
5
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18.25-ounce) package white cake mix (we tested with Duncan Hines), 3 large eggs, 1 1/4 cups milk, 1/4 cup vegetable oil, and more.
Yes, Holiday Lane Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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