INGREDIENTS
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Cake
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4536g
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EFCO Item #300 Superior Moist White Cake Mix
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57g
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Whole Egg
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3005g
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Water
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992g
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Vegetable Oil
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907g
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EFCO Item #112 Cream Cheese Filling
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454g
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EFCO Item #3117 EP Caribbean Guava
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170g
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EFCO Item #3194 EP Triple Tropical Filling
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Topping
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907g
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EFCO Item #112 Cream Cheese Filling
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1815g
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Powdered Sugar
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454g
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Butter (softened)
Lemon Juice (to taste)
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85g
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EFCO Item #3194 EP Triple Tropical Filling
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PREPARATION |
- Preheat oven to 350°F / 176°C (325°F for dark or nonstick pans).
- Spray three (8- or 9-inch) round cake pans with baking spray.
- Line bottoms of pans with parchment paper, if desired, to prevent sticking.
Cake
- Mix EEFCO item #300 Superior Moist White Cake Mixwith eggs, water and oil per label directions.
- Pour batter into three layer pans and bake until set (20 to 30 minutes).
- Cool in pans 10 minutes, then finish cooling on cooling rack (about 1 hr).
- Starting with the bottom split layer, pipe a damming ring with a pastry bag using EFCO Item #112 Cream Cheese Filling. Fill Cream Cheese ring with 170g of EFCO Item #3117 EP Caribbean Guava Filling.
- Place second layer on top of bottom layer, repeat Cream Cheese Filling ring on
second layer then fill with 170g of EFCO Item #3194 EP Triple Tropical Filling.
- Position third layer on top.
Topping
- For Cream Cheese Icing, mix EFCO Item #112 Cream Cheese Filling with powdered sugar, butter and lemon juice. Ice cake and fill center of cake using 85g of EFCO Item #3194 EP Triple Tropical Filling. Decorate top per preference.
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EFCO SUGGESTIONS
For added flare, swag EFCO Item #3117 EP Caribbean Guava Filling around the bottom edge of cake using a #3 writing tip. Garnish
bottom 1/8th of cake with fine chocolate shavings.
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