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Cranberry Shortcake

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tameko b.

"This is a great recipe I created out of leftover cranberry sauce after Thanksgiving and a few slices of plain yellow cake. It is delicious, surprisingly light, and satisfying! Enjoy! You can sprinkle a little confectioners' sugar on top for an extra touch."
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10 m servings 389 cals
Original recipe yields 4 servings

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  • Prep

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  1. Slice each piece of cake in half to make two thinner slices. Place one of the slices onto a plate. Top with a spoonful of the cranberry sauce and a dollop of whipped cream. Place the remaining slices of cake on top, spread more cranberry sauce and top with more whipped cream.

Nutrition Facts

Per Serving: 389 calories; 16.9 g fat; 58.9 g carbohydrates; 3.2 g protein; 104 mg cholesterol; 205 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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