Ingredients

1 pkt Yellow cake mix
3 x Large eggs
3/4 c. Water
1/2 c. Brandy
1/3 c. Oil
1 c. Finely minced walnuts
1 c. Finely minced dry apricots
1 pkt (7-ounce) flaked coconut, divided
1 ct (8-ounce) frzn non-dairy whipped topping, thawed Green food coloring (optional) Red candied cherries Silver dragees

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Christmas Tree Cake

Servings: 12

Combine cake mix, Large eggs, water, brandy and oil in large bowl. Beat at medium speed of electric mixer 2 min. Stir in walnuts, apricots and 1 c. coconut.
Pour 4-2/3 c. batter into greased, floured 9-inch square baking pan.
Bake at 350 degrees for 25-30 min or possibly till cake tester inserted in center comes out clean. (Remaining batter will make about 10 cupcakes; bake for 20 min at 350 degrees.) Cold cake in pan 10 min; remove from pan and cold on rack.
Cut cake as shown below. For ease in cutting, measure and mark distances with wooden toothpick, then cut betweed picks with sharp knive. Arrange pcs as shown below on large (at least 17-inch square) tray, cutting board, baking sheet or possibly foil-covered cardboard.
Place small amount of whipped topping between cake pcs to hold them in place. Frost cake with remainder to give appearance of a single piece.
Round off corners for smoother appearance.
Tint remaining coconut with green food coloring, if you like; sprinkle over cake. Garnish with candied cherries and silver dragees. CUT CAKE AS SHOWN
BELOW: ARRANGE CAKE AS SHOWN BELOW: E \ ______________________ /_____ ________________ _____\
C /
/ C