Ingredients with Measurements:
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- 1 box white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 egg whites
Special equipment needed:
- Stand mixer or hand mixer
- 9x13 inch baking pan
- Candy thermometer
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until sugar dissolves.
3. Increase heat to high and bring mixture to a boil. Insert candy thermometer and cook until mixture reaches 260°F (127°C).
4. While syrup is cooking, beat 2 egg whites and salt in a large bowl until stiff peaks form.
5. When syrup reaches 260°F (127°C), remove from heat and pour slowly into egg whites, beating constantly on high speed.
6. Add vanilla extract and continue beating until mixture becomes thick and glossy.
7. Fold in chopped pecans and flaked coconut.
8. In a separate bowl, prepare cake mix according to package instructions, using 1 1/4 cups water, 1/3 cup vegetable oil, and 3 egg whites.
9. Pour cake batter into prepared pan.
10. Spoon divinity mixture over cake batter, spreading evenly.
11. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.
12. Cool cake completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 350°F (175°C)
Syrup temperature: 260°F (127°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 450
Total fat: 16g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 390mg
Total carbohydrates: 76g
Dietary fiber: 1g
Total sugars: 59g
Protein: 3g
Substitutions for ingredients:
- Light corn syrup can be substituted with honey or golden syrup.
- Pecans can be substituted with walnuts or almonds.
- Flaked coconut can be substituted with shredded coconut.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the divinity mixture.
- Replace white cake mix with chocolate cake mix for a chocolate divinity cake.
- Add 1/4 cup of cocoa powder to the divinity mixture for a chocolate flavor.
Tips and tricks:
- Use a candy thermometer to ensure the syrup reaches the correct temperature.
- Beat the egg whites until stiff peaks form for a fluffy divinity mixture.
- Cool the cake completely before serving to allow the divinity mixture to set.
Storage instructions:
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, place a slice of cake in the microwave for 10-15 seconds.
Presentation ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream on top.
Garnishes:
- Sprinkle chopped pecans or flaked coconut on top of the cake.
- Add a fresh berry or fruit on top of each slice.
Pairings:
- Serve with a cup of coffee or tea.
- Pair with a glass of milk or hot chocolate.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the divinity mixture becomes too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the cake is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Use a candy thermometer to ensure the syrup reaches the correct temperature to avoid foodborne illness.
Food history:
- Divinity candy was first made in the early 1900s and became popular in the Southern United States.
Flavor profiles:
- Sweet, nutty, and fluffy.
Serving suggestions:
- Serve as a dessert after a family dinner or holiday meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A