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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Barbara Mandrell's Mandarin Orange Cake Recipe

4.7 stars - based on 3 votes
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This recipe for Barbara Mandrell's Mandarin Orange Cake is from Hutter 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:  
1-18 1/2 oz pkg butter flavored cake mix with pudding
1/2 cup oil
4 eggs
1-11 oz can mandarin oranges, drain juice and set aside
1/2 cup chopped walnuts
Frosting (recipe follows)
Directions:
Directions:
Grease 2- 9inch layer cake pans. Line bottoms with wax paper; grease again; set aside.
Prepare cake mix according to package directions using oil, eggs and juice drained from oranges. Stir in oranges and nuts. spread evenly in prepared pans. Bake at 325º oven for 25 minutes or until toothpick inserted in center comes out clean. Cool pans on racks for 10 minutes. Remove from pans; peel off paper; cool completely on racks. Place one layer on serving plate. Spread with 1/3 of the frosting. Top with remaining layer: frost top and sides. Makes 12 servings.
416 calories 52 carbs per serving.
FROSTING: in medium bowl stir together one 20 oz can crushed pineapple with juice and 1 4 serving size box vanilla instant pudding. Fold in 1 cup thawed frozen whipped topping. (This also makes a delicious frosting for angel food cake.)

 

 

 

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