Tuesday, March 10, 2015
This piece of cake looks a bit worse for ware, but believe me, it didn't taste it! The recipe is one I used to make all the time years ago. I came across it when I was looking for the glaze recipe for the pork loin.
The cake is baked in a 13x9 pan and after it's cooled the topping is put on. Well, I set the cake on top of the stove to cool, thinking it would be safe from this:
Can you see her licking her lips?
Miss Addy knocked the cake off the stove! Luckily, it landed where only a small part of the cake touched the floor. I pitched that part, but the rest I just rearranged in the pan and put the topping on it! Tasted just fine!
Here's the recipe if anyone is interested:
Mandarin Orange Cake
1 box yellow cake mix
1 8oz can mandarin oranges, undrained
1 cup oil
Combine all ingredients with hand mixer. Bake in greased 13x9 pan for 35 minutes in 350 deg. oven. Allow cake to cool before putting on topping.
1 8oz container cool whip
1 22oz can crushed pineapple, undrained
1 small box instant vanilla pudding
Combine all ingredients. Spread on cooled cake.
Cake is best after being refrigerated for a short time.