Recipe - Scandinavian Lingonberry Cake

1 pack Betty Crocker SuperMoist
white cake mix
1 Envelope whipped topping
mix; (1.5 oz.)
1/3 cup Milk
Three fourths cup Betty Crocker Creamy Deluxe
vanilla readytospread
frosting
1 Jar lingonberries; (14 oz.)

Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.

Cool 10 minutes.

Remove from pans; cool cake completely on wire rack.

Split cake to make 4 layers. (To split, mark side of cake with wooden
picks; cut with long, thin knife.)

Beat whipped topping mix (dry) and milk in small bowl on high speed until
stiff, 2 minutes.

Beat in frosting on high speed until smooth and thick, about 1 minute.

Spread each layer with One fourth of the frosting mixture. Spoon One fourth of the
lingonberries over each layer.

Swirl relish into frosting mixture; stack layers.

Refrigerate 1 to 2 hours before serving.

Refrigerate any remaining cake.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 17, 1998