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Prep time (including cooling time): 2 hour 30 minutes
Cooking time: 40 minutes
Total time: 3 hours 10 minutes
Yield: 24 servings
For the Cake:
12 large eggs
1 cup + 1/3 cup water
1 cup + 1/3 cup oil
2 tbsp vanilla extract
4 Boxes Simple Mills Chocolate Muffin & Cake mix
For the Frosting:
2 tubs Simple Mills Vanilla Frosting at room temperature
1 cup sugar
1/2 cup water
2 cups fresh cranberries
Fresh sage leaves
For the Cake:
PREHEAT oven to 350ºF. Grease two 8" and two 7" spring form cake pans with oil and line the bottoms with a round of parchment paper.
MAKE the cake mixes as directed on box. Evenly divide the batter between the four cake pans.
BAKE the cakes at 350ºF for about 30-40 minutes. After the first 30 minutes of baking, use a toothpick to check if the cakes are baked through every 5 minutes.
LET the cakes cool for a couple of minutes and then carefully transfer them on to a rack to cool completely.
FROST the cake using Simple Mills frosting.
DECORATE using candied cranberries and fresh sage leaves to give the cake a winter wonderland look.
For the Toppings:
COMBINE half of the sugar with the water in a medium saucepan over medium heat. Stir until the sugar has dissolved.
ADD cranberries and stir until coated.
TRANSFER cranberries onto a wire rack to cool for 1 hour.
ADD the rest of the sugar to a large bowl and drop cranberries. Toss until fully coated.
TRANSFER to a flat surface and let dry for 1 hour.