Mandarin Orange Cake

Head Chef

Time:

30 mins

Difficulty:

Easy

Serving Size:

N/A

I like the idea of a Mandarin Orange cake, but I hate Cool Whip. Any ideas for a better frosting?

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Ice Cream Forum
Experimental Series 106 from the Queen of Cooking Disasters (my sister)

You could try real whipped cream. I never understood why people used canned whip cream or prepared whip cream, it's easy enough to do it yourself.

This dish came out incredible, a great dessert to impress your friends with! I also avoided using normal whipped cream cans, due to poorer whipped cream quality. I invested in a whipped cream dispenser to make my own whipped cream, and the results are amazing. It definitely made a difference with this dish. Thanks =D

This is the best cake I have ever tasted.

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter

DIRECTIONS
1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.