Thursday, June 11, 2009
Luscious Orange Cake
Recipe Courtesy Victoria Carlson
Photo and Cake Made by Samantha Lee
Some of you may remember I made this for Marci's birthday in April. This is where it came from. The pros aforementioned above.
Cake:
1 pkg yellow cake mix (I always use Duncan Hines)
1/2 cup vegetable oil
4 eggs
1 (11oz) can mandarin oranges, drained
1/2 cup plus 1 Tbsp orange juice
1 tsp vanilla
Frosting:
2 (8 oz) cans crushed pineapple with juice
1 pkg vanilla instant pudding mix
1/2 cup powdered sugar
1 tsp vanilla
1 (8 oz) tub Cool Whip
Heat oven to 350 degrees. Grease and flour three round 9 inch cake pans. Combine cake ingredients in bowl and mix with hand mixer for one minute on low and then three minutes on medium. Mixture should be smooth with small bits of mandarin orange. Pour equally into three pans. Bake for 25 minutes until cake is spongy to the touch or a toothpick comes out clean. Cool for 10 minutes IN PANS on wire rack. Then remove from pans and cool completely on wire rack.
While cake is cooling, make frosting. Drain pineapple juice, adding it to pudding mix and combining well. Add pineapple, powdered sugar and vanilla. Fold in cool whip.
To assemble cake, frost between each layer, then outside of cake. I added toasted coconut and a sugared orange slice to the top of my cake for display purposes only.
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1 comment:
Its yummy thanks for the great recipe...
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Susana
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