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16 servings, 1 piece (93 g) each
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Garnish with frosted cranberries. Just toss additional 1 cup cranberries, in batches, with 1 beaten egg white; roll in 3/4 cup granulated sugar. Spread into single layer on parchment-covered baking sheet. Refrigerate several hours before using to garnish cake. Discard any remaining egg white and sugar.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this cake for a family Christmas get-together...it was enjoyed by all!! I substituted half of the cranberries for raspberries and drizzled the finished cake with some icing made from icing sugar, milk, and a few drops of almond extract.
I found 3/4 cup of sugar to be too much, so next time I'll probably go with a 1/2 cup and add a bit more fruit.
I found this dessert way too sweet. If I were to make it again, I'd probably omit the pudding from the cake mix... and I didn't really care for the texture of the jelly powder after it was baked.
Made the cake for Thanksgiving dinner. Everyone loved it. Will make it again.