Combine cake mix, eggs, water, brandy and oil in large bowl. Beat at
medium speed of electric mixer 2 minutes. Stir in walnuts, apricots and 1
cup coconut.
Pour 4-2/3 cups batter into greased, floured 9-inch square baking pan.
Bake at 350 degrees for 25-30 minutes or until cake tester inserted in
center comes out clean. (Remaining batter will make about 10 cupcakes; bake
for 20 minutes at 350 degrees.) Cool cake in pan 10 minutes; remove from
pan and cool on rack.
Cut cake as shown below. For ease in cutting, measure and mark distances
with wooden toothpick, then cut betweed picks with sharp knive. Arrange
pieces as shown below on large (at least 17-inch square) tray, cutting
board, baking sheet or foil-covered cardboard.
Place small amount of whipped topping between cake pieces to hold them in
place. Frost cake with remainder to give appearance of a single piece.
Round off corners for smoother appearance.
Tint remaining coconut with green food coloring, if desired; sprinkle over
cake. Garnish with candied cherries and silver dragees. CUT CAKE AS SHOWN
BELOW: ARRANGE CAKE AS SHOWN BELOW:
________________________ | ^ C / | ^ | B / \ / | / B \ | / \/ C |
/________\ | / A \ | ^ | / \ | / \ |/____________________\| ____ / A \ | E
\| __|__ / \ | D | / \ | | / | D | \ | | / E | |
E \ |______________________| /_____|________________|_____\
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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“We see a only a glimmering of the plans of God…”
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