The World’s Easiest Cake-Luscious Mandarin Orange Cake‏ | Allen's Blog

Home | FoodBlog | Allen's Blog | The World’s Easiest Cake-Luscious Mandarin Orange Cake‏

Apr

2010

The World’s Easiest Cake-Luscious Mandarin Orange Cake‏

If you have read my prior blog posts, you will recall that I am a big fan of nuts period. Last weekend I was in Marietta, Georgia. Marietta is a wonderful city which combines old world Southern charm with new world commerce and economic activity. This city has grown spectacularly in the past 30 years. The city of Marietta was named for Mary Cobb, the wife of U.S. Senator and U.S. Supreme Court Judge Thomas Willis Cobb. Marietta has a rich Civil War history. General William Tecumseh Sherman invaded the town during the Atlanta Campaign in the summer of 1864. In November 1864, General Hugh Kilpatrick set the town ablaze, the first strike in Sherman’s March to the Sea. The Marietta Confederate Cemetery is also located in the city. Actress Joanne Woodward, Country singer Travis Tritt and Food Network personality Alton Brown all hail from Marietta, Georgia.

While rambling through town, I picked up the April 2010 issue of East Cobber Magazine. This is a wonderful local newspaper that carries ads, features, and a variety of coupons. It also listed a great recipe that I wanted to share. I pass this recipe along for your benefit because it is so EASY to make. The actual cake recipe has 5 ingredients. The frosting portion only 4 ingredients. All of the ingredients listed should be somewhere in your kitchen. If not, a shot trip to Walgreens or the grocery store would fix you right up. The cake is creamy, crunchy, and zesty. A perfect Sunday afternoon cake!

Luscious Mandarin Orange Cake‏

1 box Super Moist yellow cake

1/2 cup vegetable oil

1/2 cup chopped walnuts

1 can mandarin oranges, undrained

4 eggs

1. heat oven to 350*F. Grease bottom only of 9 X 13 pan.

2. Combine all ingredients and beat on low speed for 1 minute, then on medium speed for 2 minutes.

3. Pour into pan. Bake 30-35 minutes or until toothpick comes out clean.

Cool completely before frosting. Store tightly covered in refrigerator.

Frosting

1 can crushed pineapple, undrained

1 small box instant vanilla pudding

1/2 teaspoon grated orange peel

1 cup whipped topping

1. Stir together pineapple, pudding and orange peel.

2. Gently fold in whipped topping.

Recipe courtesy of the Cobb Senior Services "incredible Edibles" cookbook. Recipe published in the April 2010 edition of the EastCobber.

Photo courtesy of savourerpatisserie.com.

Comments

Rosa

It looks delicious! Can I have a slice, please?

Cheers,

Rosa

Tuesday 27 April 2010, 21:57

Post Reply

Carolyn Jung

Mandarin orange desserts always make me think of my childhood. My aunts and Mom always kept cans in the pantry. And I still love them to this day.

Monday 17 May 2010, 15:39

Post Reply

Brasil

This cake was absolutely delicious. This is not one of those grocery store cakes that is too sweet. It's light and moist and a big hit! I will definitely make again!

Thursday 08 December 2011, 16:02

Post Reply