Danish christmas cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box (18 1/4 oz.) yellow cake mix | |
| 1 | can | (16 oz.) vanilla pudding |
| 1 | pack | (11 1/2 oz.) macaroons; crushed |
| 1 | Jar (10 oz.) currant jelly | |
| ½ | pint | Whipping cream |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla extract |
Directions
Bake cake according to package directions, using two 9 inch layer pans.
Cool completely. Cut each cake in half horizontally. Combine pudding and macaroons; spread mixture on two layers. Spread jelly on the middle layer and assemble with a plain layer on top. Whip cream with sugar and vanilla; frost top and sides of cake. Refrigerate until serving. Yield 16-20 serings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997