Cranberry Orange Cake..

• 18 14 ounces white cake mix
• 3 large eggs
• 1 tablespoon grated orange zest
• 1 13 cups orange juice
• 13 cup vegetable oil
• 14 ounces whole berry cranberry sauce
• 3 ounces vanilla instant pudding mix
• 1 tablespoon grated orange zest
• 12 cup orange juice
• 4 cups frozen whipped topping, thawed

1. CAKE:.
2. In a large mixer bowl, combine cake mix, eggs, orange zest and juice and oil.
3. Beat on medium speed for 2 minutes.
4. Spread batter in prepared pans, dividing evenly.
5. Bake for 25-30 minutes or until a tester comes out clean inserted in center.
6. Cool 10 minutes in pan on wire rack.
7. Remove from cake pan and cool completely.
8. With a long sharp knife, cut cakes horizontally in half to make 4 layers.
9. FROSTING:.
10. In a bowl, combine cranberry sauce, pudding mix, orange zest and juice.Mix well.
11. Let stand 10 minutes to thicken.
12. Fold in Cool Whip -- gently but thoroughly.
13. ASSEMBLY:.
14. Place 1 cake layer, cut side up on a serving plate.
15. Spread with 3/4 cup of the frosting.
16. Repeat with remaining cake layers and frosting.
17. ending with a cake layer, cut side down.
18. Chill until serving.Store leftover cake in the refrigerator.

white cake, eggs, orange zest, orange juice, vegetable oil, cranberry sauce, vanilla instant pudding, orange zest, orange juice, frozen whipped topping

Taken from www.food.com/recipe/cranberry-orange-cake-198169 (may not work)