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Watergate Vanilla-Orange Cake Source: Oregonian FoodDay; typos by Dorothy Flatman 1996 Makes 12 to 15 servings
3 eggs 3/4 cup vegetable oil 1 cup mandarin oranges; drain and reserve juice 1 pk yellow or white cake mix
FROSTING 3 oz instant vanilla pudding mix 8 oz frozen non-dairy topping 20 oz crushed pineapple; drained
GARNISH 1/2 cup coconut 1/2 cup chopped nuts
Beat the eggs, oil and reserved juice of the oranges together. Add cake mix and beat 3 minutes. Fold in oranges.
Grease two 9-inch layer cake pans or a 9-by-13-inch baking pan. Dust with flour and bake according to package directions or until a toothpick inserted in the center comes out clean. Cool.
FROSTING: Mix together the pudding mix and thawed whipped topping. fold in drained pineapple. Spread on cooled cake. Sprinkle with coconut and chopped nuts.
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