Instructions: Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.

Cool 10 minutes.

Remove from pans; cool cake completely on wire rack.

Split cake to make 4 layers. (To split, mark side of cake with wooden picks; cut with long, thin knife.)

Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.

Beat in frosting on high speed until smooth and thick, about 1 minute.

Spread each layer with 1/4 of the frosting mixture. Spoon 1/4 of the cranberry-orange relish over each layer.

Swirl relish into frosting mixture; stack layers.

Refrigerate 1 to 2 hours before serving.

Refrigerate any remaining cake.

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