"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mandarin Orange Cake, by Angie Fleck, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Betty Crocker super moist yellow cake mix 1/2 cup vegetable oil 1/2 cup chopped walnuts 4 eggs 1 (11 oz.) can of mandarin oranges, undrained 1 (29 oz.) can of crushed pineapple 1 (4 oz.) pkg. vanilla instant pudding 1 cup thawed Cool Whip
Mix together all ingredients except for the crushed pineapple, pudding and Cool Whip. Pour into a lightly greased cake pan and bake at 350º for 30-35 minutes. Combine the pineapple, pudding and Cool Whip to use as frosting for the cake.
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