Clayton, Alabama - This prize-winning cake is said to have originated
in Alabama back in the 1800s, and it's so good we still make it today.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lane Cake
Categories: Cakes, Desserts, Fruits, Nuts
Yield: 12 servings

4 Egg whites
16 1/2 oz Box white cake mix
1 c Water
1/4 c Vegetable oil
15 oz Container coconut pecan
- frosting
10 oz Jar maraschino cherries;
- well drained, chopped
1 c Coarse chopped pecans
1/2 c Raisins; chopped
2 tb Brandy (opt)
16 oz Container white frosting

Set oven @ 350ºF/175ºC.

Coat two 9" round cake pans with cooking spray; set
aside.

In a large bowl with an electric mixer on high speed,
beat egg whites until stiff peaks form. In another large
bowl with electric mixer on medium speed, beat cake mix,
water, and oil 2 minutes, or until smooth. Fold the
beaten egg whites into the cake mixture. Divide batter
between cake pans.

Bake 23 to 25 minutes, or until a toothpick inserted in
center comes out clean. Let cool 10 minutes, then invert
onto wire racks to cool completely. Cut cakes in half
horizontally, forming four layers.

In a medium bowl, combine coconut pecan frosting,
cherries, pecans, raisins, and brandy, if desired; mix
well. Place 1 cake layer upside down on a serving plate
and frost the top with one-third of the coconut pecan
frosting mixture. Repeat the layers 2 more times and top
with the fourth cake layer. Frost top and sides with the
white frosting. Serve, or cover loosely until ready to
serve.

RECIPE FROM: https://www.mrfood.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)