Danish christmas cake

16 Servings

Ingredients

Quantity Ingredient
1 Box (18 1/4 oz.) yellow cake mix
1 can (16 oz.) vanilla pudding
1 pack (11 1/2 oz.) macaroons; crushed
1 Jar (10 oz.) currant jelly
½ pint Whipping cream
2 tablespoons Sugar
½ teaspoon Vanilla extract

Directions

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.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997

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