Cranberry Layer Cake Chantilly Recipes
CRANBERRY LAYER CAKE
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. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in 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 confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutrition Facts :
CRANBERRY LAYER CAKE
This came from an email from Taste of Home and so easy starting with a cake box, but could easily use your own white cake recipes. Here's what it says "Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix" think it's be a great cake for the Holidays.
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients;
- 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.
- 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.
Nutrition Facts : Calories 607.8, Fat 34, SaturatedFat 10.8, Cholesterol 87.7, Sodium 432.6, Carbohydrate 72.1, Fiber 1.6, Sugar 59, Protein 6.6
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