Source: Spokane Spokesman-Review 12/18/2002

Serving size: 12

3 cups sifted all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
16 ounces whole cranberry sauce, divided
1 cup chopped pecans
1 cup mayonnaise or salad dressing
2 tablespoons grated orange rind
1/2 cup orange juice
2 tablespoons butter or margarine
2 cups sifted powdered sugar

Heat oven to 350 degrees F.

Sift flour, sugar, baking soda and salt into mixing bowl. Reserve 1/4 cup cranberry sauce, pecans, mayonnaise, orange rind and orange juice into dry ingredients; stir well. Turn into a greased 9 x 13-inch pan. Bake 45 minutes.

While cake bakes, mix the reserved 1/4 cup cranberry sauce, butter, and powdered sugar until creamy. Spread on warm cake.

Per Serving (excluding unknown items): 543 Calories; 25g Fat (39.3% calories from fat); 4g Protein; 81g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 418mg Sodium

Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 3 Fat; 4 Other Carbohydrates