 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
This festive cake slices into beautiful torte-like layers—just right for the holidays. Ingredients:
1 package yellow cake mix (regular size) |
2 cups cold milk |
1 package (3.4 ounces) instant vanilla pudding mix |
1 package (11-1/2 ounces) macaroons, crushed |
1 jar (10 ounces) currant jelly |
1 cup heavy whipping cream |
2 tablespoons sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in macaroons. Cut each cake horizontally in half. Place one bottom layer on a serving plate; spread with half of pudding mixture. Top with another cake layer; spread with jelly. Top with another cake; spread with remaining pudding mixture. Top with remaining cake.
3. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Frost top and sides of cake. Refrigerate until serving. Yield: 16-20 servings.
|
|