"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

Mandarin Cream Cake Recipe

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This recipe for Mandarin Cream Cake, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Johnson Dickens & Carolyn James

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 box yellow cake mix (Duncan Hines Butter Cake, recommended)
1/2 cup oil
4 eggs
1 (11 ounce) can mandarin oranges and juices

Icing:
1 (3 oz) package instant vanilla pudding
1 (1 pound, 4 ounce) can crushed pineapple
1 (9 oz) carton of cool-whip

Directions:
Directions:
Mix cake ingredients until smooth but no longer. Pour into 3 greased and floured 8-inch cake pans.
Bake at 325 until done (about 20 minutes).

Icing:
Mix all icing ingredients together and spread on cake.

Layer the 3 cakes with the icing. Refrigerate.

 

 

 

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