Ingredients
- Cake:
- 1 package white cake mix
- 2 large eggs
- 1 (8 oz.) container sour cream
- 1/2 cup water
- 1/3 cup vegetable oil
- Divinity Frosting:
- 1 (7.2 oz.) package home style fluffy white frosting mix
- 1/2 cup boiling water
- 1/3 cup light corn syrup
- 2 teaspoons vanilla extract
- 1 (16 oz.) package powdered sugar
- 1-1/2 cups chopped pecans, toasted
- Divinity Candy:
- 1 (7.2 oz.) package home style fluffy white frosting mix
- 1/2 cup boiling water
- 1/3 cup light corn syrup
- 2 teaspoons vanilla extract
- 1 (16 oz.) package powdered sugar
- 1-1/2 cups chopped pecans, toasted
- Toasted pecan halves
- Sugared Maraschino Cherries and Mint Sprigs:
- 20 maraschino cherries with stems, rinsed and well drained
- 16 fresh mint sprigs, rinsed
- 1-1/3 cups powdered sugar
- 1/3 cup water
- 1 tablespoon meringue powder
- 1/2 cup sugar
Preparation
Step 1
Cake:
Beat all ingredients at low speed with electric mixer 30 seconds or just until moistened, beat at medium speed 2 minutes. Pour batter evenly into 4 greased and floured 8" round cake pans.
Bake at 350 degrees for 15-17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. wrap layers in plastic wrap and freeze 2 hours or up to 1 month.
Divinity Candy:
Place first 4 ingredients in a four quart mixing bowl. Beat at low speed with a heavy duty mixer 1 minute or until mixture is blended. Beat mixture at high speed 3 to 5 minutes or until stiff peaks form. Gradually add powdered sugar, beating at low speed until blended. Stir in chopped pecans.
Drop mixture by rounded tablespoonfuls onto waxed paper. Gently press a toasted pecan half into center of each candy. Let stand 8 hours, remove to wire racks, and let stand 8 more hours or until bottom of candy is firm. Store in airtight containers.
You can substitute a sugared cherry for pecan half. Press tip of a lightly greased wooden spoon handle into center of each candy, making an indentation. Let stand as directed. Place 1 cherry in each indentation just before serving.
Frosting:
Place first 4 ingredients in a mixing bowl. Beat at low speed with an electric mixer 1 minute or until blended. Beat mixture at high speed 3-5 minutes or until stiff peaks form. Gradually add powdered sugar, beating at low speed until bended. Stir in toasted pecans. Spread frosting immediately on cake.
Maraschino Cherries:
Place cherries and mint on paper towels, let stand until dry.
Beat powdered sugar, 1/3 cup water, and meringue powder at medium speed with electric mixer 2-3 minutes or until smooth and creamy.
Brush cherries and mint springs with meringue mixture, using a small paintbrush, sprinkle with 1/2 cup sugar, and place on a wire rack. Let stand 2-3 hours or until dry.