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Prince Phillip Cake Recipe
|Fudge marble cake mix||18 1⁄2 Ounce|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Apricot preserves||3⁄4 Cup (12 tbs)|
|Maple blended syrup||1⁄4 Cup (4 tbs)|
|Canned almond paste||16 Ounce|
Serving size: Complete recipe
Calories 4472 Calories from Fat 823
% Daily Value*
Total Fat 91 g140%
Saturated Fat 21.5 g107.6%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 3890.6 mg162.1%
Total Carbohydrates 890 g296.6%
Dietary Fiber 25.1 g100.2%
Sugars 603.1 g
Protein 49 g98.7%
Vitamin A 35.1% Vitamin C 127%
Calcium 129.2% Iron 131.9%
*Based on a 2000 Calorie diet
Beat 2 minutes at medium speed.
Grease and flour 2 (8x8x2-inch) pans and pour 3 cups batter into one of the pans.
Mix packet of chocolate into remaining batter.
Pour into second prepared pan.
Bake both cakes 30 to 35 minutes at 350Â°.
Remove from pans and cool.
Level cakes, if necessary, and trim off crusty edges.
Cut each cake lengthwise into 4 strips.
Heat 3/4 cup apricot preserves with 1/4 cup maple blended syrup.
Use to brush all cut surfaces of chocolate and vanilla cake strips.
Press 2 strips chocolate and 2 strips vanilla cake together in a checkerboard arrangement.
Wrap tightly in plastic wrap or foil.
Repeat, using remaining 2 cake strips.
Refrigerate both cakes at least 30 minutes.
To assemble, roll out 1 of the (8-oz.) cans almond paste on a lightly floured board to measure 13x8 inches.
Brush with a little remaining apricot-maple mixture.
Unwrap one cake and set in center of almond paste strip.
Wrap cake completely in almond paste.
Press joining seam and turn cake over so that the seam side is down.
Flute the 2 long edges with fingers.
Decorate with almond paste trimmings formed into flowers.
Repeat, using second can of almond paste and remaining checkerboard cake.