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Title: Scandinavian Lingonberry Cake
Categories: Cake Family
Yield: 1 Servings
| 1 | pk | Betty Crocker SuperMoist white cake mix |
| 1 | Envelope whipped topping mix; (1.5 oz.) | |
| 1/3 | c | Milk |
| 3/4 | c | Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting |
| 1 | Jar lingonberries; (14 oz.) |
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 lingonberries over each layer.
Swirl relish into frosting mixture; stack layers.
Refrigerate 1 to 2 hours before serving.
Refrigerate any remaining cake.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/10/98 Posted to MC-Recipe
Digest by Barb at PK previous next