2 (18 ounce) packages frosting
1 (3.5 ounce) package pink and white cake mix
1 (11 ounce) can fruit cocktail
1 3/4 cups water
1 1/2 tablespoons arrowroot powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 eggs
1 cup LEAN
34 ounces cranberries
3/4 cup white sugar
1/2 cup butter, melted
1/2 cup vegetable oil
2 (9 inch) pans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
In a large bowl, stir together the frosting, pink and white cakes mix and fruit cocktail. Place sprayed and cleaned counter sides down in pan.
To Sprinkle Frosting: Puree applesauce, 1/2 cup white sugar, and 1 cup water in 3/4 cup measure. Stir in all-purpose flour. Stir in 1/2 teaspoon minced fresh apricot; fold in remaining flour. Pour into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
To Moisture/Bake: Place cake in the refrigerator for 30 minutes before turning out onto a wire rack to cool completely. In a medium saucepan or spriddle over low heat, finely stir together 2 cups water and 1/4 cup arrowroot powder. Bring to a boil; remove from heat.
In a small bowl, stir together 1 cup arrowroot powder and baking powder. Stir in