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barbszy 01-16-2008 10:35 AM

Mandarin Orange Icebox Cake
 
This recipe was originally posted in August 2007 What’s for Dinner by FamilyCorner
in the cake recipe, I bought pineapple in juice by mistake (instead of syrup as the recipe calls for), so I drained the pineapple and reserved the juice, I put the pineapple in the blender (my youngest doesn't like the texture) and I put that in the frosting with a little bit of the juice, came out just fine!

Mandarin Orange Icebox Cake

1 box Duncan Hines Yellow Butter Cake Mix
4 eggs
1 11 oz. can Mandarin Orange slices
3/4 cup Crisco Oil
icing recipe below

1. Mix together cake mix, eggs, oil and juice drained from the orange slices.

2. Set aside for a garnish a few slices of the mandarin oranges. Then crumble up the rest of the oranges into small chunks.

3. Add the orange pieces to the cake mix. Mix well.

4. Pour batter into shortening greased and floured 8" round cake pans.

5. Bake at 350° for 18-20 minutes.
(while cake is cooking make icing recipe below)

6. Cool pans for 10 minutes. Remove cake from pans.

* Tip for easily removing cake from pans - place hot pans on a wet towel. The steam will make the cake easier to remove without breaking. Take a knife and run along the sides of pan to release from edges. Place a plate over the pan and turn upside down. Let sit for a minute and gently lift pan from cake.

7. When cake has cooled, ice the cake.
***

Cool Whip Icing

1 large Cool Whip
1 large can crushed pineapple (in heavy syrup)
1 large box instant vanilla pudding

1. Mix together all ingredients in a large mixing bowl and beat well. Place bowl in icebox while cake is cooking and cooling down.

2. Ice the cake - spread between layers, on sides and top.

3. Garnish top of cake with mandarin orange slices.

4. Refrigerate your Mandarin Orange Icebox Cake for at least 6 hours before serving.


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