Cranberry Orange Cake

Directions

• In a large bowl, beat the cake mix, mayonnaise, eggs and orange juice until well blended. Transfer to two greased and floured 9-in. round baking pans.
• Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For filling, in a large saucepan, bring cranberry sauce and juice to a boil; cook and stir until blended. Stir in gelatin powder until dissolved. Cool slightly; transfer to a small bowl. Refrigerate for 30 minutes or until mixture begins to thicken. Fold in whipped topping and orange zest.
• For frosting, in a large bowl, beat cream cheese until fluffy. Add marshmallow creme and extract; beat until smooth. Beat in whipped topping.
• Place one cake layer on a serving plate; spread with half of the filling. Top with remaining cake layer. Spread 2 cups frosting over top and sides of cake. Spread remaining filling over top of cake to within 1 in. of edges. Pipe remaining frosting around edge of cake. Store in the refrigerator.