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.
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.
Mix crushed pineapple and cranberry-orange relish; drain.
Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry
mixture over frosting mixture.
Frost side and top of cake with remaining frosting mixture. Spoon remaining
cranberry mixture over top.
Refrigerate 1 to 2 hours before serving.
Refrigerate any remaining cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 17, 1998
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