Tutti-Frutti Cake

3 Cups Sifted All-Purpose Flour
3 teas. Watkins Baking Powder
½ teas. Salt
2 Cups White Sugar
1 Cup (2 Sticks) Soft Butter
4 Eggs
2 teas. Watkins Vanilla Extract
1 Cup Milk

½ teas. Watkins Cinnamon
½ teas. Watkins Allspice
½ teas. Watkins Ground Cloves
¼ Cup Chopped Raisins
¼ Cup Chopped Pecans

Sift first 3 ingredients together; set aside. Cream together sugar and butter in large mixer bowl. Beat in eggs and vanilla; add flour mixture alternately with milk; beat 2 minutes. Turn 2/3 of batter into 2 9-inch round layer pans sprayed with Watkins Cooking Spray. Add next 5 ingredients to remaining batter; blend well. Turn into a wax paper-lined 9-inch round pan sprayed with Watkins Cooking Spray. Bake cakes at 375*F for 25 to 30 minutes. Cool in pans 10 minutes; turn onto rack and cool completely. Frost with Tutti-Frutti Frosting and Filling.

Tutti-Frutti Frosting and Filling
2 Cups White Sugar
1/3 Cup Watkins Coconut Dessert Mix
3 Tbsp. Watkins Lemon Dessert Mix
2 ¼ Cups Water

2 Tbsp. Butter
1 Cup Chopped Raisins
¾ teas. Watkins Orange Extract
½ teas. Watkins Nutmeg
½ teas. Watkins Cinnamon

½ cup Flaked Coconut

Mix sugar and Dessert Mixes in a medium saucepan. Gradually blend in water and cook 10 to 15 minutes over medium heat until thick, stirring constantly. Remove from heat and add next 5 ingredients; cool. Spread between layers and over top and sides of cake, placing spice cake layer in the center. Sprinkle coconut over top and sides. This cake is even more delicious when eaten the day after it is baked. Makes 16 servings.

Nutritional Information Per Serving:
Calories-500, Protein-5gm, Carbohydrates-83gm, Fat-18gm, Cholesterol-90mg, Sodium-340mg

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