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Cranberry Layer Cake

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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.

What You Need:
(Makes: 12 servings)
For the Cake:

1 package of white cake mix (regular size)
1 & 1/3 cups of water
1/3 cup of canola oil
3 eggs
1 tablespoon of orange peel, grated
1 cup of fresh or frozen cranberries, thawed and coarsely chopped
1 cup of finely chopped walnuts
For the Frosting:
1 package (8 ounces) of cream cheese, softened
1/2 cup of butter, softened
3 & 1/2 cups of confectioners' sugar
1 teaspoon of vanilla extract
1/2 teaspoon of orange peel, grated
1/4 cup of walnuts, finely chopped

What to Do:
STEP 1)
In a large bowl, combine the cake mix, water, oil, eggs and grated orange; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9 inch round baking pans.

STEP 2) Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

STEP 3) In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers.

STEP 4) Happy Holidays & Enjoy!

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