Pecan Divinity Cake.

Southern Living did a special issue for Christmas preparation this year. One of the articles was titled "Our Most Showstopping Cakes Ever." The next few posts will be from those offering.

Pecan Divinity Cake (click link for cake photo)
originally published in Southern Living, December 2001

Divinity Frosting
Sour Cream Cake Layers (using 8-inch round cakepans)
Toasted pecan halves (optional)
Divinity Candy (optional)
Sugared Maraschino Cherries and Mint Sprigs (optional)
Small candy canes (optional)

Spread about 1/2 cup Divinity Frosting between each cake layer, and spread remaining Divinity Frosting on top and sides of cake.

Arrange toasted pecan halves and Divinity Candy on top of cake, if desired. Arrange Sugared Maraschino Cherries and Mint Sprigs and candy canes around bottom edge of cake, if desired. Store at room temperature. Makes 1 (4-layer) cake.


Sour Cream Cake Layers

1 (18.25-ounce) package white cake mix*
2 large eggs
1 (8-ounce) container sour cream
1/2 cup water
1/3 cup vegetable oil

Beat all ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 4 greased and floured 8-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Wrap layers in plastic wrap, and freeze 2 hours or up to 1 month, if desired.

Note: To prepare 9-inch round Sour Cream Cake Layers, use 4 greased and floured 9-inch round cakepans. Bake at 350° for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

*Spice, chocolate, or your favorite cake mix may be substituted. Yield: 4 (8-inch) layers.


Divinity Frosting

1 (7.2-ounce) package home-style fluffy white frosting mix
1/2 cup boiling water
1/3 cup light corn syrup
2 teaspoons vanilla extract
1 (16-ounce) package powdered sugar
1 1/2 cups chopped pecans, toasted

Place first 4 ingredients in a 4-quart mixing bowl. Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended. Beat mixture at high speed 3 to 5 minutes or until stiff peaks form. Gradually add powdered sugar, beating at low speed until blended. Stir in toasted pecans. Spread Divinity Frosting immediately on cake. Makes about 4 1/2 cups.


Divinity Candy

1 (7.2-ounce) package home-style fluffy white frosting mix
1/2 cup boiling water
1/3 cup light corn syrup
2 teaspoons vanilla extract
1 (16-ounce) package powdered sugar
1 1/2 cups chopped pecans, toasted
Toasted pecan halves

Place first 4 ingredients in a 4-quart mixing bowl. Beat at low speed with a heavy-duty electric mixer 1 minute or until mixture is blended. Beat mixture at high speed 3 to 5 minutes or until stiff peaks form. Gradually add powdered sugar, beating at low speed until blended. Stir in chopped nuts.
Drop mixture by rounded tablespoonfuls onto wax paper. Garnish with toasted pecan halves. Let stand 8 hours; remove to wire racks, and let stand 8 more hours or until bottom of candy is firm. Store in airtight containers.

Divinity Candy With Sugared Maraschino Cherries: Substitute Sugared Maraschino Cherries for toasted pecan halves. Drop mixture by rounded tablespoonfuls onto wax paper. Press tip of a lightly greased wooden spoon handle into center of each piece of candy, making an indentation. Let stand as directed. Place 1 Sugared Maraschino Cherry in each indentation just before serving. Makes 5 dozen.


Sugared Maraschino Cherries and Mint Sprigs

16 to 20 maraschino cherries with stems, rinsed and well drained
12 to 16 fresh mint sprigs, rinsed
1 1/3 cups powdered sugar
1/3 cup water
1 tablespoon meringue powder
1/2 cup sugar

Place cherries and mint on paper towels, and let stand until completely dry.
Beat powdered sugar, 1/3 cup water, and meringue powder at medium speed with an electric mixer 2 to 3 minutes or until smooth and creamy.

Brush cherries and mint sprigs with meringue mixture, using a small paintbrush; sprinkle with sugar, and place on a wire rack. Let stand 2 to 3 hours or until dry. Makes 20 cherries and 16 mint sprigs.