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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 (aka Pea Picking Cake) Recipe

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This recipe for Mandarin Orange Cake (aka Pea Picking Cake) is from The Thrasher Family Cookbook Project, 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:  
1 box yellow butter cake mix
1 eggs
1/2 cup vegetable oil
1 small can Mandarin oranges, undrained
1 small instant vanilla pudding mix
20 oz. can crushed pineapple, undrained
8 oz. Cool Whip
Directions:
Directions:
Combine the cake mix, eggs, and oil in a large mixing bowl; beat at medium speed until well blended. Add the Mandarin oranges, beating just until combined. Pour the batter into three greased and floured 9-inch cake pans. Bake at 350º for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool layers in pans for 10 minutes; remove from pans and cool completely.

Pineapple Frosting:
Combine the dry pudding mix and pineapple in a medium mixing bowl; beat at medium speed until well blended. Add Cool Whip and mix well.

 

 

 

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