Cranberry Orange Cake

Mix- easy yet five-star-fabulous, this bakeshop beauty makes a stunning finish to your celebration

2 cups fresh cranberries 1 (15.25 oz.) pkg. yellow cake mix

3 eggs

1⁄ cup oil

2

1 tsp. grated orange zest 2 cups butter, at room temp. 4 cups confectioners’ sugar 1 tsp. vanilla extract Orange slices, orange zest curls, thyme and additional cranberries (optional)

Heat oven to 350°F. Coat 2 (8") round cake pans with baking spray with flour. Chop 1 cup cranberries. On low speed, beat cake mix, eggs, oil and 1 cup water 30 sec.; on medium, beat 2 min. Stir in grated zest and chopped cranberries. Evenly divide between cake pans. Bake until toothpick inserted in centers comes out clean, about 25 min. Let cool 10 min. Transfer from pans to rack; let cool completely.

On medium speed, beat butter until light and fluffy, about 2 min. On low speed, gradually beat in confectioners’ sugar then vanilla extract; on medium-high, beat until light and fluffy, 2–3 min. Reserve 1 cup frosting.

Trim cake layers slightly if domed (reserve trimmings for another use). Place 1 cake layer on serving platter; spread top with reserved 1 cup frosting. Top with remaining cake layer. Spread top and side with remaining frosting.

If desired, use small offset spatula or butter knife to make circular pattern in frosting on top and side of cake. Arrange remaining 1 cup cranberries around top edge of cake. If desired, garnish with orange slices, zest curls and thyme, and place additional cranberries along bottom edge of cake.

Servings: 12. Active time: 1 hr. Total time: 3 hrs.

Calories: 680 Protein: 3g Fat: 45g (23g sat.) Chol.: 130mg Carbs.: 70g Sodium: 560mg Fiber: 0g Sugar: 55g