Cranberry Layer Cake
1 Package (18 ¼ ounces) white cake mix
1 1/3 cups of water
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
In a large bowl combine the cake mix, water, oil eggs and orange peel. Beat on a low speed for 30 seconds, then beat on medium for 2 minutes. Sir in cranberries and walnuts. Pour into two greased and floured 9-in round baking pans.
Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted in the middle comes clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
Cream cheese frosting
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
3-1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon grated orange peel
¼ cup finely chopped walnuts
In a large bowl cream butter and cream cheese until fluffy, add confectioner’s sugar, vanilla, and orange peel, beat until well blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts.
Tip; Measuring chopped nuts, in this recipe, be sure to finely chop nuts before measuring them. Chopping the nuts after measuring them could make a difference in the outcome. (If the word chopped comes before the ingredient when listed in a recipe, chop the ingredient before measuring, if the word ‘chopped comes after the ingredient then chop after measuring.)
Tried and tested in the THASC kitchen