Source of Recipe
List of Ingredients
4 egg whites
1 package white cake mix -- 18 1/4 oz.
1 cup water
1/4 cup vegetable oil
15 ounces coconut pecan frosting -- German Chocolate cake frosting
10 ounces maraschino cherries -- chopped and well drained
3/4 cup pecans -- coarsely chopped
1/2 cup raisins -- chopped
16 ounces white frosting
Preheat the oven to 350 degrees F. In a large mixing bowl, beat egg whites on high speed until pecan frosting, stiff peaks form. In another bowl, on medium speed, beat the cake mix, water and oil for 2 minutes, or until smooth. Fold the beaten egg whites into the cake mixture. Divide the batter between two greased 9-inch cake pans. Bake 20 to 25 minutes or until cake layers test done. Let cool 10 minutes and then turn out onto cooling racks. Let cool. Cut the cake layers in half horizontally, forming 4 layers. In a medium bowl, combine the coconut pecan frosting, cherries, pecans, and raisins; mix well. Place 1 cake layer upside down on a serving plate and frost the top the top with one third of the coconut mixture. Repeat the layers 2 more times and top with the fourth cake layer. Frost the top and sides with the white frosting. Serve, or cover loosely until ready serve. Serves 12 to 16.