Recipe - Danish Christmas Cake

1 Box (18 One fourth oz.) yellow cake
mix
1 cn (16 oz.) vanilla pudding
1 pack (11 One half oz.) macaroons;
crushed
1 Jar (10 oz.) currant jelly
One half pt Whipping cream
2 tablespoon Sugar
One half teaspoon Vanilla extract

Bake cake according to package directions, using two 9 inch layer pans.
Cool completely. Cut each cake in half horizontally. Combine pudding and
macaroons; spread mixture on two layers. Spread jelly on the middle layer
and assemble with a plain layer on top. Whip cream with sugar and vanilla;
frost top and sides of cake. Refrigerate until serving. Yield 1620
serings.

Recipe by: Taste of Home

Posted to MCRecipe Digest V1 #838 by L979@aol.com on Oct 12, 1997