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 lingonberries over each layer.

Swirl relish into frosting mixture; stack layers.

Refrigerate 1 to 2 hours before serving.

Refrigerate any remaining cake.

Possum Kingdom Lake Cookbook

Mc Formatted using Mc Buster 2.0d & Snt on 4/10/98