Cranberry Cravings Cake-

This particular cake holds a special place in my memory & my heart as it was served during a Thanksgiving trip to see old friends. These friends were the ones that took me in during college and after when my own family wasn't so much fun to be around. :) Love you guys! You know who you are!

I have tweaked it a bit to my tastes, but the original recipe may be found here. Tubs of icing are convenient, however, I find homemade cream cheese icing to have no match!

I am no baker and I make no excuses or apologies about that. I also take help from a boxed cake mix where I can get it! If you can make a yellow cake from scratch, knock yourself out! It will only make this mouth watering dessert more delicious.

To start, storing this bad boy is a bit tricky. It has to go in the fridge and therefore needs to be covered. No easy task w/cream cheese frosting. Thus, I have a cake plate with a dome cover.

This particular cake plate is challenging b/c the bottom also has a lip on it. Good for keeping the cake fresh, bad for the person who wants to frost. So, I lay a few bits of parchment around the edges and then put the dome on to press the parchment into the plate. This helps stabilize the paper so I can easily throw the first layer onto the plate.

Cranberry Cravings Cake

Filling:

1/2 cup cream cheese, softened
1/4 cup whole berry cranberry sauce
1/2 cup whipped cream
Cake:
1 package Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1 cup cranberry juice
1/3 cup frozen orange juice concentrate, thawed
1/3 cup Canola oil
3 large eggs
1 teaspoon red food coloring
Cooking Spray
A few tbsp of flour
Frosting:
2 8 oz packages cream cheese

10 tbsp softened butter

4 tspn vanilla

4 c. powdered sugar, measured after sifting

For the frosting:

Beat cream cheese with butter and vanilla until combined. Gradually add powdered sugar that has been sifted after measuring. Continue to add sugar until you reach a consistency and sweetness that fits your taste.

For the filling:

In medium size bowl, blend together cream cheese and cranberry sauce. Gently fold whipped topping into cream cheese mixture. Chill until ready to assemble cake.

For the cake:

Preheat oven to 350F.

Grease sides and bottom of three 8- inch baking pans with nonstick cooking spray. Flour lightly.

Blend dry mix, cranberry juice, orange juice concentrate, vegetable oil, eggs and food coloring in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour one-third of batter in each pan. Bake immediately.

Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before assembling.

Place one layer on serving platter. Spread with half cream cheese mixture. Top with second layer and remaining cream cheese mixture. Top with remaining layer. Frost top and sides of cake with frosting. Garnish with fresh cranberries, orange twists and orange zest curls, if desired. Refrigerate cake until ready to serve.