|
Mandarin Orange Cake
Cake:
1 (18 ¼ oz) box orange cake mix
1 (3 oz) box orange gelatin
1 (10 oz) mandarin oranges, drained and pureed
4 large eggs
½ cup canola oil
½ cup water
½ teaspoon orange extract
For Filling: ½ (13.2 oz) jar chilled orange marmalade
Frosting:
½ stick unsalted butter, softened
1 (8 oz) package cream cheese, softened
4 ounces mandarin oranges, drained and pureed
½ teaspoon orange extract
6-7 cups confectioners’ sugar
For garnish: fresh orange peel curls
Cake: In a large brown, combine cake mix and gelatin. Add 10 ounces pureed mandarin oranges, eggs, oil, water, and extract. Beat at medium speed with electric mixer until smooth. Pour equal amounts of batter into prepared cake pans and bake 20 minutes or until wooden tooth pick comes out of center clean. Cool in pans for 10 minutes, turn out on cooling racks and cool an additional 20 minutes. Place individual layers in freezer while preparing the frosting.
Frosting: In a large bowl with an electric mixer, beat butter and cream cheese at medium speed until creamy. Add 4 ounces pureed mandarin orange and extract. Add confectioner’s sugar, 1 cup at a time, beating well after each addition. Beat until smooth. If posting is too stiff, add 1 Tablespoon milk.
To assemble: Remove cake layers from freezer and place layers on serving plate with generous amount of orange marmalade or frosting between cake layers. Spread frosting on the sides and top of cake.
Yield 12 to 16 servings.
Cynthia B Blackwell from Mississippi Magazine
(Sorry, I forgot to make a picture of the finished product!!! But was delicious!)
|
)
)
