Festive Super Moist Cake

INGREDIENT

Cake
1 pack MAYA Devil’s Food Cake Mix 550g
½ cup butter, melted
6 egg yolks
½ cup water
¾ cup mango nectar
1 teaspoon vanilla
6 egg whites
1 teaspoon cream of tartar
1/3 cup sugar
½ cup diced mangoes

Frosting
1 cup butter
1 ¼ cups confectioners’ sugar
1/3 cup milk
1 pack all-purpose cream

1/3 cup almond or pili nut halves
½ cup diced mangoes

PROCEDURE

Prepare cake

1. Preheat oven to 350°F/177°C. Set aside two 8-inch round pans.
2. (K) In a large bowl, combine cake mix, melted butter, egg yolks, water, mango nectar, and vanilla. Beat until batter is smooth. Mix in diced mangoes and set aside.
3. (K) Beat egg whites with cream of tartar until soft peaks are formed. Add sugar gradually and continue beating until stiff but not dry.
4. (K) Fold the batter mixture into the beaten egg whites.
5. Pour mixture into pans and bake for 15-20 minutes or until done. Invert on a cooling rack. Allow to cool before frosting.

Prepare frosting

1. (K) Cream butter until light and fluffy.
2. (K) Combine sugar, milk, and cream, and add slowly to the creamed butter. Continue beating until it’s of spreading consistency.

To assemble

1. (K) Place one layer of cake on a platter. Spread frosting on top.
2. (K) Sprinkle half of the nuts and diced mangoes over the frosting.
3. (K) Top with another layer of cake. Frost the whole cake and decorate as desired using the remaining nuts and diced mangoes.

YIELD

8-10 servings

NOTES

K = Kid friendly tasks