Festive Cranberry Loaf
INGREDIENTS:
1 pk Betty Crocker SuperMoist
-white cake mix
1 Envelope whipped topping
-mix; (1.5 oz.)
1/3 c Milk
3/4 c Betty Crocker Creamy Deluxe
-vanilla ready-to-spread
-frosting
1 Jar cranberry-orange relish;
-(14 oz.)
1 pk Betty Crocker SuperMoist
-white cake mix
1 Envelope whipped topping
-mix; (1.5 oz.)
1/3 c Milk
3/4 c Betty Crocker Creamy Deluxe
-vanilla ready-to-spread
-frosting
1 Jar cranberry-orange relish;
-(14 oz.)
Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.
Cool 10 minutes.
Remove from pans; cool cake completely on wire rack.
Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.)
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.
Spread each layer with 1/4 of the frosting mixture. Spoon 1/4 of the cranberry-orange relish over each layer.
Swirl relish into frosting mixture; stack layers.
Refrigerate 1 to 2 hours before serving.
Refrigerate any remaining cake.
Possum Kingdom Lake Cookbook
MC
Cool 10 minutes.
Remove from pans; cool cake completely on wire rack.
Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.)
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.
Spread each layer with 1/4 of the frosting mixture. Spoon 1/4 of the cranberry-orange relish over each layer.
Swirl relish into frosting mixture; stack layers.
Refrigerate 1 to 2 hours before serving.
Refrigerate any remaining cake.
Possum Kingdom Lake Cookbook
MC