I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Mandarin Orange Cake

1 box Duncan Hines Yellow Butter Cake Mix
4 large eggs
1 (11 oz.) can mandarin oranges
½ c. vegetable oil

1 small can crushed pineapple
1 small package instant vanilla pudding
1 large carton Cool Whip
3/4 cups chopped pecans

Grease and flour three round layer pans. Preheat oven to 325 degrees. In electric mixer, combine cake mix, oranges (including juices), and oil. Mix. Add eggs one at a time. Divide batter evenly between pans. Bake until cake pulls away from the sides of the pan.  

Frosting: Mix dry pudding mix and pineapple (including juice) until all pudding is moist. Fold in entire container of Cook Whip. Fold in pecans. Use between layers and to frost cake. Cake must be completely cool before frosting. Store in refrigerator.

This recipe is from our cake expert, Meli, and her mother, Gloria Zapata. Meli makes a cake for most of our special occasions. This is one of our favorites.  
at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)