This was another one I found over at South Your Mouth.
Mandarin Orange Cake
I love fruit, and a whipped cream frosting always seems to make a dessert lighter on the stomach compared to a butter cream frosting. (But I'd still take a butter cream frosting over a whipped cream any day!)
The kids LOVED this one!
David? Not so much because he claimed he doesn't like fruit in cake. (Well why did you eat it then?)
Myself? I only liked it. Why? Because it kind of gave me a throw back to the 70's potluck days at church when you could be sure to find jello molds upon jello molds.
Because the kids LOVED it, I'm putting it on the blog. I actually really liked the cake itself, but the frosting, not so much.
Ingredients for cake:
1 box yellow cake mix
1/2 cup vegetable oil
1 (11oz) can mandarin oranges, with juice
Ingredients for frosting:
1 (20 oz) can crushed pineapple, with juice
1 large box instant vanilla pudding mix (5.1oz)
1 (16 oz) carton frozen whipped topping, thawed
1 (11 oz) can mandarin oranges, drained
Directions for cake:
1. Grease and flour three round cake pans (*I used two) and set aside. Combine wet ingredients (including oranges and juice) and beat on medium speed with electric mixer until thoroughly combined. Add cake mix and beat on low speed for two minutes. Pour evenly into pans and bake per cake mix manufacturer's instruction. Cool cakes completely.
Directions for frosting:
1. With rubber spatula or with the paddle attachment of an electric mixer set on low, gently fold together all frosting ingredients until thoroughly combined. Frost cake. Garnish with mandarin oranges. (I did not use up all the frosting that was suggested.)
Refrigerate until ready to serve. Store in refrigerator.
As I type this post, I think the next time I make the cake, I may end up tweaking the frosting a bit.
This cake is actually REALLY GOOD on day 2!! When I make this again, it will definitely be made the day before it is needed so it has a chance to firm and chill thoroughly in the refrigerator for a good day.
~ Patty ~