Scandinavian lingonberry cake

1 Servings

Ingredients

Quantity Ingredient
1 pack Betty Crocker SuperMoist white cake mix
1 Envelope whipped topping mix; (1.5 oz.)
⅓ cup Milk
¾ cup Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting
1 Jar lingonberries; (14 oz.)

Directions

Bake cake mix in 2 round pans, 1x1½", 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 ¼ of the frosting mixture. Spoon ¼ 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 <abprice@...> on Apr 17, 1998

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