Cranberry ribbon cake with pink puff frosting
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Yellow cake mix |
| 1¾ | cup | Jellied cranberry sauce |
| ½ | teaspoon | Grated orange rind |
| 1 | pack | Fluffy white frosting mix |
| ½ | cup | Cranberry juice cocktail |
Directions
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@...
Recipe by: Lansing State Journal, 4-24-69 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Mar 20, 1998