Cranberry Layer Cake

재료

1 pkg white cake mix

1⅓ c water

⅓ c oil 3 eggs

1 tbls grated orange peel

1 c fresh or frozen cranberries, thawed and coarsely chopped

1 c finely chopped walnuts

.

Frosting:

1 pkg (8oz) cream cheese, softened

½ c (1 stick) butter, softened

3 ½ c confectioners’ sugar

1 tsp vanilla extract

½ tsp grated orange peel

¼ c finely chopped walnuts

방향

In a large bowl, combine the cake mix, water, oil, eggs and orange peel; 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-in round baking pans.

Bake at 350° for 30 – 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.

For frosting, 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.