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1 (18 1/4-ounce) box yellow cake mix
1-1/3 cups orange juice
1/3 cup vegetable oil
1 teaspoon rum flavoring, optional
1 (12-ounce) carton cranberry-orange sauce
1 (3.4-ounce) package instant vanilla pudding mix
2/3 cup orange juice
1 (8-ounce) carton frozen whipped topping, thawed
Sliced almonds, optional
In a mixing bowl, beat the first five ingredients until smooth. Pour into two greased and floured 9-in. cake pans. Bake at 350° for 25-30 minutes or until the cakes test done. Cool in pans for 15 minutes before removing to a wire rack. For frosting, combine cranberry-orange sauce, pudding mix and orange juice in a mixing bowl. Fold in whipped topping. Split cooled cakes in half horizontally. Spread frosting between layers and over the top and sides of cake. Garnish with almonds if desired. Store in the refrigerator.
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