Mandarin Orange Cake Iii Recipes

Steps:

• Preheat oven to 350F degrees.
• Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
• Bake for 30-35 minutes.
• In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.

Steps:

• Preheat the oven to 350 degrees F. Move a rack to the bottom position.
• Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
• In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
• Remove cake from oven and invert onto glass bottle to cool.
• Frost cake with whipped topping and garnish with reserved orange segments.
• Cook's Note: Excessive stirring will cause whipped topping to become watery.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Steps:

• Heat oven to 350°F.
• Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans.
• Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Whisk remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square cake pan.
• In a large bowl, mix the flour, sugar, baking soda and salt. Make a well in the center and add the egg, vanilla, mandarin oranges and 1/2 cup chopped nuts.
• Pour batter into an 8 inch square cake pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.
• While the cake is baking, prepare the sauce. In a medium saucepan, combine brown sugar, milk and butter. bring to a boil and stir in coconut and 1/2 cup walnuts. While still hot, pour over cake as soon as it comes out of the oven.

Steps:

• Preheat oven to 325°. In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill.

Steps:

• Mix cake mix, eggs, oil and oranges.
• Beat on high about 6 minutes.
• Put in round pans, very well greased and floured.
• Bake 15 minutes 325 degrees.
• Let cool.
• mix pudding with pineapple with juice, fold in a large bowl of cool whip.
• Top cake with this.
• NOTES: Refrigerate.