Serves: 12
Total Calories: 74
1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening.
2- Make cake mix as directed on package, using water, oil, egg whites and almond extract. Pour into pans.
3- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
4- Stir raisins, figs and walnuts into one-third of the frosting to make filling. Fill layers with half of the filling. Spread remaining filling over top of cake. Frost side of cake with remaining frosting. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Bake 9-inch rounds 25 to 30 minutes.
1 Serving: Calories 360 (Calories from Fat 125) Fat 14g (Saturated 4g) Cholesterol 0mg Sodium 330mg Carbohydrate 57g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.
Betty's Tip: Described in the 1906 romantic novel "Lady Baltimore" by Owen Wister, this layered white cake quickly became a hit with its filling of raisins, nuts and fruits, and boiled white icing. You're sure to enjoy this easy variation of the original confection, which uses cake mix and fluffy white frosting.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lady Baltimore Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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