INGREDIENTS

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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“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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