Yellow cake with mandarin oranges in the batter. Moist and memorable. Everyone will LOVE it. Fill with a nice Italian Meringue butter cream icing or whipped cream and layer drained mandarin oranges on top of filling. Frost cake with whatever you used for the filling.
Mandarin Orange Cake II
- 1 (18.25 ounce) package yellow cake mix
- 4 eggs
- 1 (11 ounce) can mandarin oranges
- 1/3 cup vegetable oil
- 1/3 cup water
- 1/3 cup white sugar
- 1/4 cup orange liqueur
1 Preheat oven to 350 degrees F (175 degrees C). Line 2 – 9 inch pans with parchment paper.
2 In a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. Beat well.
3 Divide batter into 2 – 9 inch round pans. Bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. Allow to cool.
4 To make the glaze: In a measuring cup combine 1/3 cup water and 1/2 cup sugar. Microwave for 1 minute. Stir to dissolve sugar. Pour about 1/4 cup orange liquor into sugar-water mixture and brush onto cooled layers of cake.