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This is a 'cake-mix-easy',
incredibly moist and yummy cranberry applesauce cake with a fluffy
cranberry frosting.
Cranberry
Applesauce Cake
- 1 (18.25-ounce) package
white cake mix
- 3 large egg whites
- 1 cup water
- 1/4 cup cranberry-applesauce
- 1 (8-ounce) package cream
cheese, softened
- 1 (8-ounce) container
non-dairy whipped topping, thawed
- 1/4 cup granulated sugar
- 1 (16-ounce) can whole
cranberry sauce
- Preheat oven to 350°F
(175°C). Grease and lightly flour two 9-inch round cake pans.
- In a large mixing bowl
combine the cake mix, egg whites, water and apple sauce. Mix
on low speed until batter
is moist. Then mix on medium speed for 2 minutes. Pour
batter into the prepared pans.
- Bake cake for 30 to 35
minutes or when a wooden pick inserted
near the center comes out clean. Cool cakes on wire racks in pans for 10 minutes.
Remove cakes from pans and cool completely before frosting.
- While cake is baking prepare
frosting:
- In a medium sized bowl,
beat the cream cheese, sugar and 1/2 of the whipped topping
until smooth. Fold in the
cranberry sauce and the remaining whipped topping. Refrigerate frosting until chilled.
- Frost the center and top
of cooled cake only. Keep refrigerated until ready to serve.
Makes 12 servings.
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