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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. Ingredients:
1 package white cake mix (regular size) |
1-1/3 cups water |
1/3 cup canola oil |
3 eggs |
1 tablespoon grated orange peel |
1 cup fresh or frozen cranberries, thawed and coarsely chopped |
1 cup finely chopped walnuts |
cream cheese frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
3-1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/2 teaspoon grated orange peel |
1/4 cup finely chopped walnuts |
Directions:
1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese and butter until fluffy. Add the confectionersâ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Yield: 12 servings.
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