Ingredients

• 1 1/4 cups granulated sugar
• 3/4 cup water
• 1 cup frozen cranberries, thawed

• 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 box (4 serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix

• 2 cups Kraft™ Jet-Puffed™ marshmallow creme (from two 198 g jars)
• 1 1/4 cups butter, softened
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk
• 3 1/4 cups icing sugar

• Fresh rosemary sprigs

Steps

·       1

In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.

·       2

Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined baking sheet. Let stand at room temperature about 1 hour or until dry. Set aside.

·       3

Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.

·       4

In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.

·       5

Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

·       6

In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in icing sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.

·       7

Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.

·       8

Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.