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Rock Candy Cake

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  • Prep 1 hr 15 min
  • Total 2 hr 40 min
  • Servings 16
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The frosting on this cake is a Swiss meringue buttercream. It spread nicely and is quite delicious. Use it for other cakes and cupcakes too.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Cake

  • 1 box white cake mix with pudding in the mix
  • Water, oil and egg whites called for on cake mix box

Frosting

  • 5 egg whites
  • 1 1/4 cups sugar
  • 1 1/2 cups butter, softened and cut into 1-inch pieces
  • 1/2 teaspoon vanilla

Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup blueberry preserves

Decoration

  • Crushed pink, light blue and purple rock candy

Steps

  • 1
    MAKE CAKE, FROSTIG AND FILLING: Heat oven to 350°F (325° F for dark or nonstick pans). Grease 2 (8- or 9-inch) round pans with cooking spray or shortening. Make and bake cakes as directed on box with water, oil and egg whites. Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers 45 minutes for easier handling.
  • 2
    Meanwhile, in small saucepan over medium heat, combine egg whites and sugar. Cook, stirring frequently, until egg whites reach 160° F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Whisk egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 8 to 10 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, continue to whisk until it comes together. Add vanilla. Reserve 1/2 cup frosting.
  • 3
    In small bowl, beat together cream cheese and blueberry preserves with electric mixer at low until well combined. Fold in reserved frosting.
  • 4
    ASSEMBLE AND DECORATE: Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 4 layers total. Fill each layer with 2/3 cup blueberry mixture. Frost side and top of cake with remaining frosting. Press crushed rock candy up sides of cake with hands.

Tips from the Betty Crocker Kitchens

  • tip 1
    Head straight to The Big Rock Candy Mountain with this whimsical cake! A Swiss meringue buttercream frosting makes it that much sweeter.
  • tip 2
    The rock candy can be purchased at candy stores, craft stores or online.

Nutrition

450 Calories, 28g Total Fat, 4g Protein, 46g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
15g
75%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
430mg
18%
Potassium
80mg
2%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
21g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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