February 14, 2005

Have Your Cake & Eat It, Too!

Okay, I'm not necessarily known for doing a lot of baking - I'm more a cook than a baker. I agree with Rachael Ray - cooking is more of an art (a dash here, a dash there) and baking is more of a science (exact measurements). I'd much rather throw something together than measure it! But this cake is very simple, and it is SOOO good. It is especially good when you are missing summer - with the mandarin orange and pineapple, it is like a slice of 80 degree weather, sunshine and tanning oil!

Mandarin Orange Cake

Ingredients for Cake:
1 box yellow cake mix
1 can mandarin oranges and juice
3/4 cups oil
4 eggs

Instructions for Cake:
Mix all ingredients well, and pour into 9x13" lightly greased pan. Bake in preheated 350 degree oven for 20-30 minutes. Cool completely.

Ingredients for Frosting:
9 ounces of Cool Whip
1 small box instant vanilla pudding
1 large can crushed pineapple & juice

Instructions for Frosting:
Mix together with spoon and let sit a few minutes. Frost cake and refrigerate.