Drummer Boy Cake

Looking for an impressive finale to your holiday dinner? This spectacular dessert, drummed up by our test kitchen, features a sweet-tart cranberry topping paired with a tangy orange cake and filling.

You Will Need
Topping
1 envelope unflavored gelatin
1/4 cup cold water
3 cups fresh or frozen cranberries
1 cup sugar
1/2 cup red currant jelly
Cake/Filling
1 medium navel orange, unpeeled and quartered
1 package (18 1/4 ounces) yellow cake mix
1 1/2 cups water, divided
1/3 cup vegetable oil
3 eggs
3/4 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
2 tablespoons butter, cubed
Yellow liquid food coloring

Frosting
1 cup shortening
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange extract
4 1/2 cups confectioners' sugar
1/4 cup milk
Yellow and red liquid food coloring
28 fresh or frozen cranberries

What to Do

For topping:
1. Sprinkle gelatin over cold water in a microwave-safe bowl; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand until gelatin is completely dissolved, about 1 minute; set aside.

2. In a saucepan over medium-low heat, cook cranberries and sugar, uncovered and stirring occasionally, until slightly thickened, about 7 minutes. Cool slightly. Stir in jelly and gelatin mixture. Cover and chill for 5 hours or overnight.

For cake:
1. Process orange in a blender or food processor until finely chopped; set aside. In a mixing bowl, beat cake mix, 1 cup water, oil, and eggs on low speed until moistened. Add 1/3 cup chopped orange; beat for 2 minutes on medium. Set remaining orange aside for filling.

2. Pour batter into two greased and floured 9-inch round baking pans. Bake at 350°F until a toothpick comes out clean, 28-31 minutes. Cool for 10 minutes; remove from pans to wire racks.

For filling:
1. Combine sugar, cornstarch, salt and remaining water in a saucepan until smooth. Add butter and 1/3 cup chopped orange (discard any remaining orange or save for another use). Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in a few drops yellow food coloring; cool.

2. Split each cooled cake into two horizontal layers. Place bottom layer on serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread the cranberry topping over top to within 1/2 inch of edges.

For frosting:
1. In a mixing bowl, cream shortening and extracts. Add sugar, 1/2 cup at a time, alternately with milk, beating until frosting is light and fluffy.
2. Using 2/3 cup of frosting, frost cake sides. Tint remaining frosting gold with yellow and red food coloring. Cut a hole in a pastry or plastic bag; insert round tip #8. Fill with gold frosting. Pipe connecting diagonal stripes around side of cake; add cranberries at end points. With star tip #21, pipe a shell border around top and bottom of cake.

Serves: 12-15