Lane Cake

By carvalhohm2

Ingredients

• 4 egg whites
• 1 (18.25-ounce) package white cake mix
• 1 cup water
• 1/4 cup vegetable oil
• 1 (15-ounce) container coconut pecan frosting (see Note)
• 1 (10-ounce) jar maraschino cherries, chopped and well drained
• 3/4 cup coarsely chopped pecans
• 1/2 cup raisins, chopped
• 1 (16-ounce) container white frosting

Details

Servings 12
Cooking time 30mins
Adapted from mrfood.com

Preparation

Step 1

Preheat the oven to 350 degree F. Coat two 9-inch round cake pans with nonstick cooking spray, set aside.

In a large bowl, with an electric beater on high speed, beat the egg whites until stiff peaks form. In another large bowl, with the electric beater on medium speed, beat the cake mix, water, and oil for 2 minutes, or until smooth. Fold the beaten egg whites into the cake mixture.

Divide the batter between the cake pans. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let cool for 10 minutes, then invert onto wire racks to cool completely.

Cut the cakes in half horizontally, forming four layers. In a medium-sized bowl, combine the coconut pecan frosting, cherries, pecans, and raisins; mix well. Place 1 cake layer upside down on a serving plate and frost the top with one third of the coconut mixture. Repeat the layers 2 more times and top with the fourth cake layer. Frost the top and sides with the white frosting.

Serve, or cover loosely until ready to serve.

Notes:
Whether the container says coconut pecan frosting or German chocolate cake frosting - as long as it has coconut and pecans, it's the one to use.