Creamy Chocolate Winter Cake

What you'll need

Dawn Exceptional® Baker's Request® Dark Devil's Food Cake Mix (00581167)

Bakery Essentials Soybean Vegetable Oil (02505321)

Dawn Exceptional® Cream Cheese Buttercreme Style Icing (02437863)

DDA Pasteurized Egg White Frozen (00636269)

Granulated Sugar (00085803) - OR - Granulated Sugar (00096925)

Fresh rosemary & cranberries

Directions

Working Method

The day before you plan to decorate:

Paint egg whites on rosemary sprigs and sprinkle with granulated sugar. Place in floral foam upright and let dry at room temperature overnight.

Use the pasteurized egg whites listed to follow food safety precautions

Mix cake according to manufacturer’s instructions. Measure out 3 pounds batter, deposit 1 pound into a sprayed and papered 8-inch cake pan. Repeat two times to make 3 cakes total. Bake at 350 ͦF until cake springs back lightly when touched. Let cool completely.

Fill and crumb coat cake. Turn over prepared rosemary sprigs and place on top of cake, sprinkle with cranberries.

Baker’s Note: for a vegan version of this cake, simply substitute Dawn Balance Vegan Chocolate Creme Cake Mix (02502012) for the cake mix, Dawn Balance Cleaner Ingredients Vegan White Buttercreme Style Icing (02467547) for the icing, and decorate with fresh rosemary and cranberries

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Creamy Chocolate Winter Cake

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