Ingredients:
- cake/filling:
- 3 eggs
- yellow liquid food coloring
- frosting:
- yellow and red liquid food coloring
Directions:
- For topping, sprinkle gelatin over cold water in a microwave-safe bowl; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved; set aside. In a saucepan over medium-low heat, cook cranberries and sugar, uncovered, for 7 minutes or until slightly thickened, stirring occasionally. Cool slightly. Stir in jelly and gelatin mixture. Cover and chill for 5 hours or overnight.
- For cake, process orange in a blender or food processor until finely chopped; set aside. In a bowl, beat cake mix, 1 cup water, oil and eggs on low speed until moistened. Add 1/3 cup chopped orange; beat for 2 minutes on medium. Set remaining orange aside for filling. Pour batter into two greased and floured 9-in. round baking pans. Bake at 350° for 28-31 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
- For filling, combine sugar, cornstarch, salt and remaining water in a saucepan until smooth. Add butter and 1/3 cup chopped orange (discard any remaining orange or save for another use). Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in a few drops yellow food coloring; cool.
- Split each cooled cake into two horizontal layers. Place bottom layer on serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread the cranberry topping over top to within 1/2 in. of edges.
- In a bowl, cream shortening and extracts. Add sugar, 1/2 cup at a time, alternately with milk, beating until frosting is light and fluffy. Using 2/3 cup of frosting, frost cake sides. Tint remaining frosting gold with yellow and red food coloring. Cut a hole in a pastry or plastic bag; insert round tip #8. Fill with gold frosting. Pipe connecting diagonally stripes around side of cake; add cranberries at end point. With star tip #21, pipe a shell border around top and bottom of cake. Yield: 12-15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3042.7 Kcal (12739 kJ) | ||
| Calories from fat | 258.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.72g | 44% | |
|---|---|---|---|
| Cholesterol | 46.11mg | 15% | |
| Sodium | 355mg | 15% | |
| Potassium | 587.83mg | 13% | |
| Total Carbs | 705.3g | 235% | |
| Sugars | 577.89g | 2312% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 500.2mg | 834% | |
| Iron | 0.7mg | 4% | |
| Calcium | 204mg | 20% | |
| Amount Per 100 g | |||
| Calories | 229.62 Kcal (961 kJ) | ||
| Calories from fat | 19.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 44% | |
|---|---|---|---|
| Cholesterol | 3.48mg | 15% | |
| Sodium | 26.79mg | 15% | |
| Potassium | 44.36mg | 13% | |
| Total Carbs | 53.23g | 235% | |
| Sugars | 43.61g | 2312% | |
| Dietary Fiber | 0.03g | 2% | |
| Protein | 0.29g | 8% | |
| Vitamin C | 37.7mg | 834% | |
| Calcium | 15.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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