Mango Layer Cake

Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.

BettyCrockerRecipe by BettyCrocker

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20 minutes

2 hours

12 servings



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Nutrition Info

  • 1 Serving
  • 390
  • 15g
    (Saturated Fat 4 1/2g, Trans Fat 3g)
  • 0mg
  • 340mg
  • 60g
    (Dietary Fiber 0g, Sugars 39g)
  • 3g
  • Percent Daily Value*
  • 6%
  • 10%
  • 4%
  • 6%
  • Exchanges
  • 3
  • 3
  • 1
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen Tips

    Mango nectar is a noncarbonated beverage made from the pulp of mangoes. Shop for it in the fruit juice aisle.

  • Kitchen Tips

    For a colorful accent, top the cake with fresh lime wedges.

  • An easy way to grate citrus peel is to use a Microplane grater. It was originally a woodworking tool, but it’s now sold for kitchen use. The delicate grated lime peel in this recipe adds a complementary flavor to the cake.

Ingredients

  • Cake
  • 1  box white cake mix with pudding
  • 3/4  cup mango nectar
  • 1/2  cup water
  • 1/4  cup vegetable oil
  • 2  tablespoons grated lime peel
  • 3  egg whites
  • Filling
  • 1  container (12 oz) whipped fluffy white frosting
  • 1/2  cup shredded coconut
  • 2  to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)

Directions

  1. 1Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (9-inch) round cake pans with baking spray with flour.
  2. 2In large bowl, beat cake mix, nectar, water, oil, lime peel and egg whites with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  3. 3Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  4. 4On serving plate, place 1 cake, rounded side down. Spread with 1/2 of the frosting; top with 1 cup of the mangoes and half of coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and half of coconut. Store covered in refrigerator.

Categories: Course, Desserts, Cakes

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