1 package white cake mix (standard size)
1-1/3 cup water 3 big room temperature eggs
a third of a cup of canola oil
1 tablespoon grated orange zest 1 cup thawed and coarsely chopped fresh or frozen cranberries
1 cup walnuts, finely chopped
sour cream frosting:
1 package (8 ounces) softened cream cheese
1/2 cup softened butter
a tsp vanilla extract
3.5 cup confectioners’ sugar
1/4 cup finely chopped walnuts 1/2 teaspoon grated orange zest

Directions
Preheat the oven to 350 degrees Fahrenheit. Line the bottoms of two 9-inch round baking pans with parchment paper; grease paper. Combine the first 5 ingredients in a large mixing bowl; beat on low speed for 30 seconds. 2 minutes on medium speed. Combine cranberries and walnuts in a mixing bowl. Pour batter into prepared pans.
30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow 10 minutes in the pans before transferring to wire racks; remove paper. Allow to cool completely.
In a large mixing bowl, combine cream cheese, butter, and vanilla extract. Mix in the confectioners’ sugar and orange zest gradually until creamy. Spread icing between the layers as well as on the top and sides of the cake. Garnish with walnuts. Keep any leftovers in the refrigerator.