You may also like
Categories:
white cake eggs orange zest orange juice vegetable oil cranberry sauce vanilla instant pudding orange zest orange juice frozen whipped topping
Viewed: 27 - Published at: 4 years agoIngredients
- 18 14 ounces white cake mix
- 3 large eggs
- 1 tablespoon grated orange zest
- 1 13 cups orange juice
- 13 cup vegetable oil
- 14 ounces whole berry cranberry sauce
- 3 ounces vanilla instant pudding mix
- 1 tablespoon grated orange zest
- 12 cup orange juice
- 4 cups frozen whipped topping, thawed
Method
- CAKE:.
- In a large mixer bowl, combine cake mix, eggs, orange zest and juice and oil.
- Beat on medium speed for 2 minutes.
- Spread batter in prepared pans, dividing evenly.
- Bake for 25-30 minutes or until a tester comes out clean inserted in center.
- Cool 10 minutes in pan on wire rack.
- Remove from cake pan and cool completely.
- With a long sharp knife, cut cakes horizontally in half to make 4 layers.
- FROSTING:.
- In a bowl, combine cranberry sauce, pudding mix, orange zest and juice.Mix well.
- Let stand 10 minutes to thicken.
- Fold in Cool Whip -- gently but thoroughly.
- ASSEMBLY:.
- Place 1 cake layer, cut side up on a serving plate.
- Spread with 3/4 cup of the frosting.
- Repeat with remaining cake layers and frosting.
- ending with a cake layer, cut side down.
- Chill until serving.Store leftover cake in the refrigerator.
