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.
- Makes: 12 servings
- Prep 25 mins
- Cool 10 mins
- Bake 25 mins to 30 mins
Ingredients
1 package white cake mix (regular size)1-1/3 cups water
3 large eggs
1/3 cup canola oil
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
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar
1/2 teaspoon grated orange peel
1/4 cup finely chopped walnuts
Directions
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar and orange peel until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers.
Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed. Yield: 12 servings.
Originally published as Cranberry Layer Cake in Quick Cooking
November/December 2002, p36
Nutritional Facts
1 slice: 608 calories,
33g fat (12g saturated fat), 94mg cholesterol, 423mg sodium, 72g
carbohydrate (52g sugars, 2g fiber), 8g protein.
