PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1 cup prepared eggnog
1/3 cup vegetable oil
1 teaspoon rum extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 pound unsalted butter, softened
6 cups confectioners' sugar
1/4 cup prepared eggnog
1/2 teaspoon vanilla extract
1/4 teaspoon salt
10 sugar cones
rainbow sugar sprinkles
1 cup unsweetened coconut flakes
Rainbow Trees Cake
|% Daily Value|
|Total Fat||34 g||52%|
|Saturated Fat||17 g||85%|
|Vitamin A||820 iu||16%|
CAKE: Preheat oven to 350°F. Spray two 8-inch round cake pans with baking spray. Blend cake mix, eggnog, eggs, oil, rum extract, nutmeg and cinnamon in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
Pour batter into pans and bake 26 to 30 minutes, until toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes. Remove from pan and cool completely.
BUTTERCREAM: Beat butter with an electric mixer at medium speed until smooth. Add confectioners’ sugar in 1 cup at a time and continue beating until smooth, about 2 minutes. Reduce speed and beat in eggnog, vanilla and salt.
Place one cake layer on a cardboard disc. Spread about 3/4 cup buttercream over first layer. Top with second cake layer. Spread entire cake with a thin layer of buttercream. Refrigerate 15 minutes. Set aside 1 cup buttercream. Frost cake with remaining buttercream.
Use a serrated knife to cut sugar cones into trees varying in height. Spread reserved buttercream all over cones and decorate each with rainbow sugar. Place cones on top of frosted cake.
Pulse coconut flakes in food processor until fine. Use the coconut snow to decorate around the trees.
Rainbow Trees Cake
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