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Festive Cranberry Cake

Author/Submitted by: Possum Kingdom Lake Cookbook
Servings: 1
Categories: Cakes / Desserts / Fruits

1  package  Betty Crocker SuperMoist white cake mix
1 1/2  ounces  whip topping mix
1/3  cup  milk
3/4  cup  Betty Crocker Creamy Deluxe Ready-To-Spread Vanilla Frosting
14  ounces  cranberry-orange relish

Bake cake mix in 2 round pans, 1x1 1/2", as directed on package. Cool 10 minutes. Remove from pans; cool cake completely on wire rack. Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.) Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes. Beat in frosting on high speed until smooth and thick, about 1 minute. Spread each layer with 1/4 of the frosting mixture. Spoon 1/4 of the cranberry-orange relish over each layer. Swirl relish into frosting mixture; stack layers. Refrigerate 1 to 2 hours before serving. Refrigerate any remaining cake.

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