CRANBERRY ORANGE TRIPLE LAYER CAKE

Instructions

1. In a Large mixing bowl, whip the egg whites and sugar together until light and fluffy, should take about 2 minutes. From there, stir in the sour cream, vegetable oil, orange zest, vanilla and almond extract. Stir in the box of white cake mix, flour, and water.
2. Pour the equal amounts in the 3 circular cake pans. Bake in the oven at 350 degrees for about 25 minutes or until a toothpick comes out clean.
3. In a large mixing bowl, whip the softened butter until light and fluffy, it should be the consistency of butter bream and should take about 5 minutes of whipping. Stir in the powdered sugar, orange and vanilla extracts, and evaporated milk.
4. Wait until the cakes fully cooled before frosting.
5. To begin frosting, plop a tiny bit of the frosting onto the surface where the cake will sit so it doesn’t move around, then place one of the cake layers on top. Start frosting by spreading a layer around the outer edges of the cake so the cranberry sauce won’t spill out. The spread about a 1/3 cup of cranberry sauce inside the circle.
6. Then place the next cake layer on top and repeat those steps. Once you place the top layer on the cake, you’ll spread the rest of the frosting around the cake. garnish the top with the leftover cranberry sauce and an orange slice or two.