Grand Illusion Cake

Grand Illusion Cake

Grand Illusion Cake Recipe

Ingredients:

1 cup canned crushed pineapple in light syrup, undrained
1 cup chopped pecans
1/2 cup flaked coconut
1/2 teaspoon salt
2 cups all-purpose flour
2 cups granulated sugar
2 cups packed shredded raw beets (4 to 6 large)
2 teaspoons almond extract
2 teaspoons baking powder
2 teaspoons cinnamon
2/3 cup Butter Flavour Crisco
4 eggs

Instructions:

Preheat the oven to 350 F. A bundt pan of 10-inch should be greased and floured. In a bowl, put the Crisco, the granulated sugar and the almond extract and beat, using an electric whisk (low speed), until blended

Pour in the eggs, one by one and beat well. Then, continue mixing (high speed) for 2 minutes or until fluffy. In another bowl, sift the flour, the cinnamon, the baking powder and the salt and sift.

Then, add it to the creamed mixture. Mix and fold in the beets, the pineapple (undrained), the coconut and the nuts. Pour it in the pan and bake for 1 hour or until a cake tester inserted in the middle of the cake comes out clean.

For Soft Frosting; in a bowl, put 3 ounces cream cheers and 3 cups of confectioners sugar (sifted) and add the whipping cream if needed. Pour over the cake allowing drizzling down sides.

combine 3 ounces softened cream cheese and 3 cups sifted confectioners’ sugar in a
bowl. Beat at low speed until blended. Beat at high speed until soft and fluffy. Add whipping cream, if
needed, for desired consistency. Spread or spoon over cooled cake, allowing some to run down sides.

Grand Illusion Cake Recipe