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Mango Layer Cake

  • 12servings
  • 120minutes
  • 360calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, E
MineralsSelenium, Zinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® white cake mix

  2. 3/4 cup mango nectar

  3. 1/2 cup water

  4. 1/4 cup vegetable oil

  5. 2 tablespoons grated lime peel

  6. 3 egg whites

  7. 1 container Betty Crocker® Whipped fluffy white frosting

  8. 2 to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)

  9. 1/2 cup shredded coconut

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour.

  2. In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

  3. Bake and cool as directed on box for 9-inch rounds.

  4. On serving plate, place 1 cake, rounded side down. Spread with half of the frosting; top with half of the mangoes and half of the coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and coconut. Store loosely covered in refrigerator.

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