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    Craving Cranberries Cake


    Source of Recipe


    Mai

    List of Ingredients




    1/2 cup Lender's™ Regular Soft & Creamy Cream Cheese, softened
    1/4 cup whole berry cranberry sauce
    1/2 cup frozen non-dairy whipped topping, thawed
    2 tubs Duncan Hines® Creamy Home-Style Cream Cheese Frosting
    1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
    1 cup cranberry juice
    1/3 cup frozen orange juice concentrate, thawed
    2 tbsp vegetable oil
    3 large egg whites
    1 tsp red food coloring

    Recipe



    In a medium size bowl, blend together cream cheese and cranberry sauce. Gently fold whipped topping into cream cheese mixture. Chill until ready to assemble cake.

    Preheat oven to 350 F. Grease the sides and bottom of three 8-inch baking pans with shortening. Flour lightly.

    Blend dry mix, cranberry juice, orange juice concentrate, oil, egg whites and food coloring in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour 1/3 of the batter in each pan and bake immediately.

    Bake 20-23 minutes or until done. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before assembling.

    Place one layer on serving platter. Spread with half the cream cheese mixture. Top with second layer and remaining cream cheese mixture. Top with remaining layer. Frost top and sides of cake with frosting. Garnish with fresh cranberries, orange twists and orange zest curls, if desired. Refrigerate cake until ready to serve.

    From Duncan Hines

    2 cup Lender's™ Regular Soft & Creamy Cream Cheese, softened
    1/4 cup whole berry cranberry sauce
    1/2 cup frozen non-dairy whipped topping, thawed
    2 tubs Duncan Hines® Creamy Home-Style Cream Cheese Frosting
    1 pkg Duncan Hines® Moist Deluxe® Classic White Cake Mix
    1 cup cranberry juice
    1/3 cup frozen orange juice concentrate, thawed
    2 tbsp vegetable oil
    3 large egg whites
    1 tsp red food coloring

    In a medium size bowl, blend together cream cheese and cranberry sauce. Gently fold whipped topping into cream cheese mixture. Chill until ready to assemble cake.

    Preheat oven to 350 F. Grease the sides and bottom of three 8-inch baking pans with shortening. Flour lightly.

    Blend dry mix, cranberry juice, orange juice concentrate, oil, egg whites and food coloring in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour 1/3 of the batter in each pan and bake immediately.

    Bake 20-23 minutes or until done. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before assembling.

    Place one layer on serving platter. Spread with half the cream cheese mixture. Top with second layer and remaining cream cheese mixture. Top with remaining layer. Frost top and sides of cake with frosting. Garnish with fresh cranberries, orange twists and orange zest curls, if desired. Refrigerate cake until ready to serve.


 

 

 


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