No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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1 box yellow cake mix 1 ~ 15 oz. can mandarin oranges, { drained and reserve the juice } 1 ~ 15 oz. can crushed pineapple 1 cup coconut { optional } 1 cup miniature marshmallows { optional } 1 ~ 8 oz. tub whipped cream topping 1 ~ 3.4 { small } box instant vanilla pudding  Preheat oven to
350°. Prepare cake mix as directed on the
box. Gently stir in mandarin oranges. { you can chop the orange segments
into big pieces or leave them whole } Pour batter into a greased and
floured 9 x 13 baking dish { works best } or 2 ~ 9 inch round spring form cake pans
to make a layered cake. Bake at 350° for
25 to 35 minutes or until a
toothpick inserted in the center of the cake comes out clean. After
taking the cake out of the oven and it's still hot.... Poke holes over the
top of the cake with a fork. Pour the reserved mandarin orange juice
evenly over the top of the cake. Leave cake in pan or remove cake from the
pan. Let cake cool completely before frosting.Frosting;Combine the crushed pineapple, including the juice, coconut, marshmallows and pudding mix in a large mixing bowl. Stir and mix thoroughly. Gently stir in whipped topping. Spread evenly over cooled cake. Enjoy, KEEP CAKE CHILLED. |
Thanks Gwen,
My dear friend for the great mandarin cake recipe.
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