
I have to share yet another recipe. My sweet husband made this cake for me for my birthday. It is soo yummy!
1 pkg. (2-layer size) yellow or white cake mix
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3 eggs
1/4 cup oil
3/4 cup water
2 Tbsp. grated orange peel
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (11 oz.) mandarin orange segments, drained
Make It
PREHEAT oven to 350°F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 min.; scrape bowl. Beat on medium speed an additional 2 min. Pour evenly into prepared pans.
BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool completely.
BEAT remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
PLACE 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3 eggs
1/4 cup oil
3/4 cup water
2 Tbsp. grated orange peel
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (11 oz.) mandarin orange segments, drained
Make It
PREHEAT oven to 350°F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 min.; scrape bowl. Beat on medium speed an additional 2 min. Pour evenly into prepared pans.
BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool completely.
BEAT remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
PLACE 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.







