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New Gingerbread Christmas Cake

cakes

----CAKE----
1 pkg duncan hines butter golden cake mix
3 large eggs
1/2 cup butter; softened
2/3 cup water
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon rum flavoring
1 teaspoon vanilla extract
3/4 cup shredded coconut
1/2 teaspoon walnuts; chopped
----BUTTER ICING----
8 tablespoon butter; softened
3 cup confectioners' sugar
1 tablespoon warm milk
1 teaspoon vanilla extract
----MARZIPAN DECORATION----
1/2 lb marzipan
1 red and green food coloring

CAKE: 1. Heat oven to 375 F. 2. grease and flour 2 8-inch pans. Mix all ingredients except shredded coconut and chopped walnuts. Blend at low speed until moistened. Mix at medium speed for 4 minutes. Add coconut and walnuts. Pour into pans. 3. Bake immediately for 30-35 Minutes. ICING: Blend butter and milk. Gradually add confectioners' sugar. Mix at medium speed until icing is smooth. Add vanilla extract. MARZIPAN: Color marzipan with food coloring. Roll out on sugar-dusted board until it's 1/8" thick. Cut shapes of holly leaves and berries >From the recipe files of Martha Hicks. Type and MC formatted by Martha Hicks & Text to MasterCook II NOTES : I checked this recipe several times(from the original printed recipe) for the amount of chopped walnuts, and YES it does say 1/2 teaspoon. I'm sure you could put more Recipe by: Duncan Hines Posted to MC-Recipe Digest V1 #854 by "Nitro_II " on Oct 20, 97

Yield: 1 servings

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