Ingredients
1 package white cake mix (regular size)
1-1/3 cups water
1/3 cup canola oil
3 eggs
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
1/2 cup butter, softened
3-1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel
1/4 cup finely chopped walnuts
Preparation
In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9-in. round baking pans. 2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 3. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Yield: 12 servings.
