Revolving Eatable Carousel Cake

3 cake mixes, white, yellow or chocolate
6 ounces raspberry jam or fruit filling
1 recipe butter creme icing
2 cups each of 2 different color frosting
8 sugar cookies in shape of a horse with icing or colored sugar sprinkles

Mix all 3 cake mixes per package directions. Pour half of 1 cake mix into a dome shaped mold baking pan. Divide the remaining two and a half boxes of cake mix into Three 9 inch cake pans. Bake per package instructions.

Fill the 3 cake layers with fruit filling. Put a little of the butter cream icing on top to secure the dome shaped cake in place on top and center of the 3 layers. Frost the entire cake with white or light colored frosting. Put 2 different color icing in 2 separate pastry tubes and decorate cake to resemble carousel. Attach horse shaped cookies with frosting. Place on 2 tables so turned. Add candles if desired.

Sugar Cookies:
2 cups flour
1 stick firm margarine (1/4 lb)
2 tablespoons water, cool
1 teaspoon vanilla extract

Stir until forms ball. Roll out on wax paper and cut with horse cookie cutter. Add sugar sprinkles if desired. Bake about 12 to 15 minutes at 400F. This should make 1 to 1-1/2 dozen cookies.

Butter Cream Icing:
1 pound sifted Powdered sugar
3/4 cup solid shortening like Crisco
1 teaspoon vanilla extract
6 tablespoons cold ice water (about)

Mix until smooth and creamy and spread evenly.

You can use 2 different colors of ready to use icing for decorating or make another half recipe of butter cream icing and divide in portions and color separately.

Serves 40.

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Cajun Country -- New Iberia, Louisiana