Cranberry-Filled Layer Cake
|Butter recipe cake mix||18 1⁄4 Ounce (Pillsbury Plus)|
|Butter/Unsalted butter / margarine||1⁄2 Cup (8 tbs), softened|
|Canned whole berry cranberry sauce||16 Ounce, reserve 1 cup for filling (1 can)|
|Water||1⁄2 Cup (8 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Sliced almonds||1⁄2 Cup (8 tbs), toasted|
|For filling and frosting|
|Whole berry cranberry sauce||1 Cup (16 tbs) (reserved)|
|Amaretto||1⁄4 Cup (4 tbs)|
|Butter/Unsalted butter / margarine||1 Cup (16 tbs), softened|
|Cream cheese||6 Ounce, softened (2 packages, 3 ounce each)|
|Powdered sugar||4 Cup (64 tbs)|
|Orange slices||6 , halved, if desired|
Heat oven to 325Â°F.
Grease and flour 15x10x1-inch baking pan.
In large bowl, combine all cake ingredients except almonds at low speed until moistened; beat 2 minutes at high speed.
By hand, stir in 1/2 cup almonds.
Pour into greased and floured pan.
Bake at 325Â°F for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes.
Remove from pan; cool completely.
Cut cake crosswise into three 10x5-inch rectangles.
Meanwhile, in small bowl combine 1 cup reserved cranberry sauce and 2 tablespoonfuls of the amaretto; set aside.
In another small bowl, beat 1 cup butter and cream cheese until blended.
Add powdered sugar; beat until smooth.
Blend in remaining 2 tablespoonfuls amaretto and enough milk for desired frosting consistency.
To assemble cake, place 1 layer on serving plate; spread with 1/2 cup of cream cheese frosting.
Spoon 1/2 cup of cranberry filling on frosting to within 1/2 inch of edges.
Sprinkle with 2 tablespoonfuls of the almonds.
Repeat with second layer.
Top with third layer.
Frost sides and top of cake with remaining frosting; sprinkle with remaining almonds.
Garnish with orange slices.
Refrigerate at least 1 hour before serving.
Store in refrigerator.