Mandarin Orange-Crushed Pineapple Cake
From SeptemberLady Cake: 1 box Yellow Cake Mix 1 box instant vanilla pudding mix 1 cup Crisco Oil 4 large eggs 1 11-ounce can mandarin oranges (DO NOT DRAIN) Icing: 1 12-ounce (med. size) container of Cool Whip, thawed 1 box instant vanilla pudding mix 1 large can crushed pineapple Grease and flour 2 round cake pans. For Cake: In large bowl, mix all ingredients together, beating with mixer for 2 minutes. Divide cake batter evenly into prepared pans. Bake according to package directions. (I use dark coated Teflon pans, and bake at 325 degrees for 30 minutes, or until toothpick inserted comes out clean) Cool cake for at least an hour. Icing: In large bowl, empty container of cool whip, box of vanilla pudding mix and crushed pineapple (undrained). Mix well with either large spoon, or beater. Spread icing on the first cake layer, adding second cake layer and spreading the remainder of icing. DELICIOUS!!!! "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
