Cranberry-Filled Layer Cake Recipe
Ingredients
| CAKE | ||
| 1 pkg. Pillsbury Plus® Butter Recipe Cake Mix | ||
| 1/2 cup butter, unsalted butter or margarine, softened | ||
| Whole berry cranberry sauce | 1 Can (10oz) | |
| Filling | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Ginger | 3/4 Teaspoon | |
| Orange peel | 1/2 Teaspoon, grated | |
| Sliced almonds | 1/2 Cup (16 tbs), toasted | |
| Reserved 1 cup whole berry cranberry sauce | ||
| Amaretto | 1/4 Cup (16 tbs) (FILLING AND FROSTING) | |
| 1 cup butter, unsalted butter or margarine, softened | ||
| Cream cheese package | 2 , softened (FILLING AND FROSTING) | |
| Powdered sugar | 4 Cup (16 tbs) (FILLING AND FROSTING) | |
| Milk cream | 3 Teaspoon (FILLING AND FROSTING) | |
| Sliced almonds | 1/2 Cup (16 tbs), toasted (FILLING AND FROSTING) | |
| 6 orange slices, halved, if desired | ||
Directions
Heat oven to 325°F.
Grease and flour 15x10x1-inch baking pan.
In large bowl, combine all cake ingredients except almonds at low speed until moistened; beat 2 minutes at high speed.
By hand, stir in 1/2 cup almonds.
Pour into greased and floured pan.
Bake at 325°F for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes.
Remove from pan; cool completely.
Cut cake crosswise into three 10x5-inch rectangles.
Meanwhile, in small bowl combine 1 cup reserved cranberry sauce and 2 tablespoonfuls of the amaretto; set aside.
In another small bowl, beat 1 cup butter and cream cheese until blended.
Add powdered sugar; beat until smooth.
Blend in remaining 2 tablespoonfuls amaretto and enough milk for desired frosting consistency.
To assemble cake, place 1 layer on serving plate; spread with 1/2 cup of cream cheese frosting.
Spoon 1/2 cup of cranberry filling on frosting to within 1/2 inch of edges.
Sprinkle with 2 tablespoonfuls of the almonds.
Repeat with second layer.
Top with third layer.
Frost sides and top of cake with remaining frosting; sprinkle with remaining almonds.
Garnish with orange slices.
Refrigerate at least 1 hour before serving.
Store in refrigerator.
Grease and flour 15x10x1-inch baking pan.
In large bowl, combine all cake ingredients except almonds at low speed until moistened; beat 2 minutes at high speed.
By hand, stir in 1/2 cup almonds.
Pour into greased and floured pan.
Bake at 325°F for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes.
Remove from pan; cool completely.
Cut cake crosswise into three 10x5-inch rectangles.
Meanwhile, in small bowl combine 1 cup reserved cranberry sauce and 2 tablespoonfuls of the amaretto; set aside.
In another small bowl, beat 1 cup butter and cream cheese until blended.
Add powdered sugar; beat until smooth.
Blend in remaining 2 tablespoonfuls amaretto and enough milk for desired frosting consistency.
To assemble cake, place 1 layer on serving plate; spread with 1/2 cup of cream cheese frosting.
Spoon 1/2 cup of cranberry filling on frosting to within 1/2 inch of edges.
Sprinkle with 2 tablespoonfuls of the almonds.
Repeat with second layer.
Top with third layer.
Frost sides and top of cake with remaining frosting; sprinkle with remaining almonds.
Garnish with orange slices.
Refrigerate at least 1 hour before serving.
Store in refrigerator.
Chef
