Encore Cake
Yield
1 cakePrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
figs, dried
stewed, unsweetened |
*
|
| 1 | package |
cake mix, spice
|
* |
| ½ | cup |
juice
from figs |
* |
| 2 | tablespoons |
juice
from figs |
* |
| 2 | large |
eggs
|
|
| 2 | tablespoons |
water
|
|
| 1 | x |
frosting
|
* |
| 1 | can |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
figs, dried
stewed, unsweetened |
*
|
| 1 | package |
cake mix, spice
|
* |
| 118 | ml |
juice
from figs |
* |
| 3E+1 | ml |
juice
from figs |
* |
| 2 | large |
eggs
|
|
| 3E+1 | ml |
water
|
|
| 1 | x |
frosting
|
* |
| 1 | can |
coconut
|
*
|
Directions
With scissors, snip stems off stewed figs.
Place figs in mixing bowl and beat hard until whirled into small bits.
Add contents from spice cake mix, plus juice from figs.
Beat for 2 minutes.
Add eggs and beat 1 minute.
Add 2 tablespoons water and beat at low speed for 1 more minute.
Place in two well-buttered 9-inch layer pans.
Bake in moderate oven (350℉/180℃) for about 25 minutes.
Cool slightly.
Frost with favorite vanilla-flavored frosting, with lots of coconut sprinkled on frosting, between layers and on top.
