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Festive Cranberry Cake


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Cake

Ingredients:

  • 1 pk Betty Crocker SuperMoist white cake mix
  • 1 Envelope whipped topping mix; (1.5 oz.)
  • 1/3 c Milk
  • 3/4 c Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting
  • 1 Jar cranberry-orange relish; (14 oz.)

Directions:

Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.
 
Cool 10 minutes.
 
Remove from pans; cool cake completely on wire rack.
 
Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.)
 
Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.
 
Beat in frosting on high speed until smooth and thick, about 1 minute.
 
Spread each layer with 1/4 of the frosting mixture. Spoon 1/4 of the cranberry-orange relish over each layer.
 
Swirl relish into frosting mixture; stack layers.
 
Refrigerate 1 to 2 hours before serving.
 
Refrigerate any remaining cake.
 
Possum Kingdom Lake Cookbook
 
MC Formatted using MC Buster 2.0d & SNT on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 17, 1998