Title: Danish Christmas Cake
Categories: Dessert
Yield: 16 Servings

1		Box (18 1/4 oz.) yellow cake mix
1	cn	(16 oz.) vanilla pudding
1	pk	(11 1/2 oz.) macaroons; crushed
1		Jar (10 oz.) currant jelly
1/2	pt	Whipping cream
2	tb	Sugar
1/2	ts	Vanilla extract

Bake cake according to package directions, using two 9 inch layer pans. Cool completely. Cut each cake in half horizontally. Combine pudding and macaroons; spread mixture on two layers. Spread jelly on the middle layer and assemble with a plain layer on top. Whip cream with sugar and vanilla; frost top and sides of cake. Refrigerate until serving. Yield 16-20 serings.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Taste of Home

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