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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mandarin Orange Cake Recipe

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This recipe for Mandarin Orange Cake is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
1 Duncan Hines Butter Cake mix
1 can (11 ounces) mandarin oranges, undrained
4 eggs
1/2 cup oil

FROSTING:
1 box (5 1/4 ounces) instant vanilla pudding
1 carton (9 ounces) Cool Whip
1 can (20 ounces) crushed pineapple with juice
Directions:
Directions:
CAKE:
Preheat oven to 325º. Grease and flour 2 9-inch cake pans.

Combine all ingredients and beat about 2 minutes or until oranges become pulp. Pour into prepared cake pans. Bake for 25-30 minutes. Cool and remove from pans

FROSTING:
Mix instant pudding and pineapple. Fold in Cool Whip. Frost cake. Keep refrigerated.
Personal Notes:
Personal Notes:
One of Leroy's favorites.

 

 

 

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