| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bobbie – no, Cakes, Cakes – lay, Cranberries, Desserts | 1 | Servings | ||
INGREDIENTS
| 1 | Yellow cake mix | |
| 1 3/4 | c | Jellied cranberry sauce |
| 1/2 | t | Grated orange rind |
| 1 | Fluffy white frosting mix | |
| 1/2 | c | Cranberry juice cocktail |
INSTRUCTIONS
Preheat oven to 350 F. Grease and flour two 8 inch round layer cake pans. Prepare yellow cake according to package directions. Spoon 1 cup of batter into each pan. Cut cranberry sauce into 8 equal slices. Place 4 slices over batter in each pan, placing close to the center of the pans. Sprinkle with orange rind. Spoon remaining batter evenly over cranbery slices. Bake in a maderate oven 350 F. for length of time recommended on package for 8 inch layers. Cool layers in a pan for 5 minutes, then remove to coll on racks. Heat cranberry juice to boiling point; add frosting mix. Beat with electric beater until frosting is stiff and holds peaks. Place one layer, cranbery side up, on a platter. Frost. Top with second layer, cranberry side up. Frost top and sides of cake. Makes one 2 layer, 8 inch cake. MC formatting by bobbi744@sojourn.com Recipe by: Lansing State Journal, 4-24-69 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 22.9mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: 15.2g
Protein: <1g