| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bobbie – no, Cakes, Cakes – lay, Cranberries, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 3/4 |
c |
Jellied cranberry sauce |
| 1/2 |
ts |
Grated orange rind |
| 1 |
pk |
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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