Ambrosia Cake

Ambrosia Cake

Joel-***

Me-*** (lots of work and not the best cake)

Philip-*****

Jayden-*****

Natalie-*****

Patrick-*(LOL! I wasn't sure this was ever going to happen)

This cake seemed like alot of work compared to the other two. I was not overwhelmed by the flavor vs. effort. But it was pretty!

Ambrosia Cake

Pineapple and Orange Filling:

1 can (8oz) crushed pineapple in juice, drained

1 c. orange juice

1 c. sugar

Cake:

1 pkg. white cake mix with pudding

1 1/4 c. water

1/3 c. vegetable oil

3 eggs

1 pkg (6 oz: 1 3/4 c) frozen unsweetened grated coconut, thawed

Combine the pineapple, orange juice, and sugar in a medium size saucepan. Cook over medium heat, stirring constantly, until the mixture is thickened, 20-25 minutes. Pour the filling into a bowl and cover with plastic wrap. Refrigerate the filling so it will be completely cooled before using.

For the cake, combine cake mix, water, oil and eggs in a large mixing bowl. The batter should look well blended and thickened. Fold the coconut into the batter until well mixed. Divide the batter between 3 greased and floured 9" round cake pans. Bake at 350 for 18-20 minutes. Place the cakes on a wire rack for 10 minutes then run a sharp knife around the edge of the cake and flip onto wire racks. Allow the layers to cool for 30 minutes. Meanwhile, prepare the frosting.

Marshmallow Frosting:

1/2 c. sugar

2 T. water

2 lg. egg whites

1 jar (7oz) marshmallow creme

Place the sugar, water and egg whites in a medium sized heavy saucepan. Cook over low heat, beating continously with an electric hand mixer until soft peaks form, 2-3 minutes. Remove the pan from the heat and add the marshmallow creme. Continue to beat the frosting on high speed until stiff peaks from, 2 minutes more. Use at once to frost your cake.

Place one cake layer, right side up, on a serving platter. Spread the top of the cake layer with half of the filling, spreading the filling with a rubber spatula up to one inch from the cake edge. Place the second layer, right side up, on top of the filling. Spread the second layer with the remaining filling. Top the two layers with the third layer, right side up. Frost the cake with the marshmallow frosting.