citrus cream cake

Citrus Cream Cake

Ingredients:

1

 

Pkg white cake mix (2 layer size)

1

 

Large Pkg lemon flavored instant pudding,

3

 

eggs

1-1/2

Cup

Sour cream

3

 

Eggs

Cup

Vegetable oil

2

Tbl

Grated orange peel

Cup

Powdered sugar

1

8 oz

Container whipped topping

1

11 oz

Can mandarin oranges

Directions:

Prehat oven to 350. Grease and lightly flour two 9 round cake pans.

In a large bowl, combine cake mix, instant pudding, 1 cup sour cream, eggs, oil, cup water, and orange peel with an electric mixer on low speed for 1 min. Beat on medium speed for 2 min, scraping the bowl with a spatula. Pour evenly into prepared pans. Bake for 25-20 min or until toothpick inserted in center comes out clean. Cool completely.

Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with whisk until well blended. Gently fold in whipped cream. Set aside.

Place 1 layer top side down on a platter, spread with half of the whipped topping. Top with of the orange segments. Place the othr cake top side up on top. Spread the remaining whipped cream on top and garnish with remaining orange segments.

Refrigerate until ready to serve.

 

Yields

18 servings

 

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