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Danish Christmas Cake desserts 1 box (18 1/4 oz.) yellow cake mix 1 can (16 oz.) vanilla pudding 1 pkg (11 1/2 oz.) macaroons; crushed 1 jar (10 oz.) currant jelly 1/2 pint whipping cream 2 tablespoon sugar 1/2 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 16-20 serings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997 Yield: 16 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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