Cranberry Layer Cake

The recipe for this cake was in the October/November 2014 issue of Taste of Home Simple and Delicious.  I knew it would be delicious, so I just had to try it!

I used craisins because it's still a little early for fresh cranberries.  I didn't chop them or anything.  The smaller bag is about a cup, so I dumped the whole thing in.

The frosting is really easy and beats anything out of a can, hands down.

Oh, and they are serious about that parchment paper step.  Both layers of my cake stuck to the pan and broke in half.  I managed to put it back together, though!

Cranberry Layer Cake

1 pkg white cake mix
1 1/3 cups water
3 eggs
1/3 cup canola oil
1 Tbsp grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts

Cream Cheese Frosting

1 8oz pkg cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
3 1/2 cups confectioner's sugar
1/2 tsp grated orange peel

1/4 cup finely chopped walnuts (for garnish)

Preheat oven to 350. Line bottoms of 2 greased 9-inch round baking pans with parchment paper; grease the paper.  In a large bowl, combine first five ingredients.  Beat on low for 30 seconds.  Beat on medium 2 minutes.  Stir in the cranberries and walnuts.  Transfer batter to prepared pans.

Bake 30-35 minutes or until a toothpick inserted into center comes out clean.  Cool in pans 10 minutes before removing to wire racks.  Remove paper.  Cool completely.

In a large bowl, beat cream cheese, butter, and vanilla until blended.  Gradually beat in the sugar and orange peel until smooth.  Spread frosting between layers and over top and sides of cake.  Sprinkle with walnuts.  Refrigerate leftovers.