Naked CakeAdd To My Recipes
1 box Manischewitz Cake Mix
3 and 1/2 cups Gefen Confectioners' Sugar
1 cup margarine, chilled
1/8 teaspoon Gefen Table Salt
1 teaspoon Gefen Vanilla Extract
2 tablespoons orange juice
sliced strawberries, for inside the cake
whole strawberries, to top the cake
blueberries, for inside and to top the cake
flowers of choice
Bake the Cake
Follow box instructions and split batter into three well-sprayed five-inch round baking pans.
Bake for 20 minutes or until toothpick comes out clean.
Once the cake is done, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan. If using a springform pan, remove the sides and bottom. Allow the cake to cool completely on a cooling rack.
If you need to level the top of your cake, do so now using either a cake lever or knife.
Prepare the Frosting
You can use the frosting packet included in the package, or prepare your own.
In the bowl of an electric mixer fitted with the paddle attachment, combine 1 and 3/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
Add orange juice and continue mixing until well combined, scraping down the sides of the bowl with a spatula as necessary. With the mixer running, slowly add the remaining one and 3/4 cups confectioner's sugar. Mix until well combined.
Thirty minutes to one hour before you plan to assemble the cake, place the cake layers in the freezer. This will make them easier to frost.
You can make the cake up to one week in advance. Wrap the cake really well in plastic wrap and place it in the refrigerator.
Can be stored in an airtight container, refrigerated, for up to three days.
This recipe will make ONE 5-inch three-layered cake. Double, triple, etc. the recipe depending on how many layers you want to make.
This recipe provided with permission from kosher.com.
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