Yield: 1 Servings
|1 pack||Betty Crocker SuperMoist white cake mix|
|1||Envelope whipped topping mix; (1.5 oz.)|
|¾ cup||Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting|
|1||Jar cranberry-orange relish; (14 oz.)|
|1 can||Crushed pineapple; (8 1/4 oz.)|
Bake cake mix in 2 round pans, 1x1½", 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 ⅔ 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@...> on Apr 17, 1998