I hope you all had a wonderful Christmas! As you can see, Cooper was all smiles after opening his presents. I was so busy I didn’t have time to put up a holiday post, let alone respond to any comments it might have generated. When I have been online I’ve been setting up social media accounts. I swear I’ve filled out so many profiles I’ve gone a little cross-eyed at times. I’ll have a post up next week detailing where you can link up with me, if you would like to.
It seemed like we were busier this year, spending more time on the road than usual. After spending most of Christmas Eve in the kitchen and Christmas Day away from home, I slept in for hours on Wednesday morning. Definitely needed the extra rest to recharge my batteries. I ended up making all of the recipes I detailed last week. The Quick Praline Bars were a hit! I took them to two gatherings and didn’t come home with any leftovers. I tweaked the recipe a bit, so I need to write down the changes. The new version of the recipe could very well end up being included in one of my foodie fiction stories. I was also invited to dinner at the last minute and needed to whip up a dessert. I surveyed my pantry and decided to make a Mandarin Orange Cake, something I haven’t made in years. It was so moist and light. I would definitely recommend it if you need an easy, yet yummy, dessert.
So, please tell me, how was your holiday? Did you make any new recipes that you want to make again?
Mandarin Orange Cake
Modified from this recipe from Betty Crocker
1 box of yellow cake mix
1/2 cup vegetable oil
1 can (11 oz.) mandarin orange segments, drained (reserve 1/3 cup liquid)
1 can (8 oz.) crushed pineapple, undrained
1 box (4-serving size) vanilla instant pudding
1 container (8 oz.) thawed whipped topping
Heat oven to 350 degrees F (325 degrees for dark or nonstick pan). Grease or lightly spray bottom only of 13×9-inch pan.
In a large bowl, beat cake mix, oil, orange segments, reserved 1/3 cup orange liquid and eggs with electric mixer on low speed 30 seconds, then on medium speed for 2 minutes. (This left no discernible chunks of orange. The next time I will add them in right at the end of the mixing time.) Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, at least 1 hour.
To make pineapple frosting, stir together pineapple and dry pudding mix. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.
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