Recipe - New Gingerbread Christmas Cake

CAKE
1 pack Duncan Hines Butter Golden
Cake Mix
3 lg Eggs
One half cup Butter; softened
2/3 cup Water
One half teaspoon Ground allspice
One half teaspoon Ground clove
One half teaspoon Ground nutmeg
One half teaspoon Ground ginger
One half teaspoon Ground coriander
1 teaspoon Ground cinnamon
One fourth teaspoon Rum flavoring
1 teaspoon Vanilla extract
Three fourths cup Shredded coconut
One half teaspoon Walnuts; chopped

BUTTER ICING
8 tablespoon Butter; softened
3 cup Confectioners' sugar
1 tablespoon Warm milk
1 teaspoon Vanilla extract

MARZIPAN DECORATION
One half pound Marzipan
Red and green food coloring

CAKE: 1. Heat oven to 375 F.

2. grease and flour 2 8inch 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 3035 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 sugardusted 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 One half teaspoon. I'm
sure you could put more
Recipe by: Duncan Hines

Posted to MCRecipe Digest V1 #854 by "Nitro_II "
Nitro_II@classic.msn.com on Oct 20, 97