Cranberry Orange Cake

• 1 package yellow cake mix (regular size)
• 1-1/4 cups mayonnaise
• 4 large eggs
• 1/4 cup orange juice
• 1/3 cup whole-berry cranberry sauce
• 1/4 cup cranberry juice
• 4 teaspoons cranberry gelatin powder
• 1/2 cup whipped topping
• 1/2 teaspoon grated orange zest
• 1 package (8 ounces) cream cheese, softened
• 1 jar (7 ounces) marshmallow creme
• 1/8 teaspoon almond extract
• 1-1/2 cups whipped topping

1. 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.
2. Bake at 350u0b0 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.
3. 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.
4. For frosting, in a large bowl, beat cream cheese until fluffy. Add marshmallow creme and extract; beat until smooth. Beat in whipped topping.
5. 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.

yellow cake, mayonnaise, eggs, orange juice, wholeberry, cranberry juice, cranberry gelatin powder, orange zest, cream cheese, marshmallow creme, almond, topping

Taken from www.tasteofhome.com/recipes/cranberry-orange-cake/ (may not work)