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Mandarin orange slices are added to a cake mix provide a hint of sweet citrus. Whipped cream and orange marmalade create the irrestible light topping.
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine all cake ingredients in bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl often, until well mixed.
Pour batter into prepared pan. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely.
Beat whipping cream in chilled bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form. (Do not overbeat.) Gently stir in 1/4 cup marmalade.
Spread cooled cake evenly with remaining 3/4 cup marmalade. Spread whipped cream mixture over marmalade. Garnish with mandarin orange segments, if desired. Store refrigerated.
Dietary Fiber: <1g
Excellent. I used Just fruit jelly andno sugar coolwhip for topping
Wow,this cake was so good. I made it for my husband to take to work and they all just loved it and asked if I would please make it again. Needless to say I will.
I took this for a birthday at the office and it was gone in seconds with everyone asking for the recipe. I am going to make one for home!
I took this to work as a birthday cake for a co-worker. I made a pretty pattern with the second can of mandarin oranges and mint leaves; every cut piece had oranges on it. It was soo good and refreshing. A great change from the usual chocolate cake.
My family loves this cake, especially in the summer. The only adjustment that I needed to make is that I do not add the marmalade to the whipped topping, I think it's a little too much. The subtle flavor is a favorite in my family.
This cake is a very easy cake to make. We like it especially in the summer because of its refreshing orange flavor.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1147
© 2015 Land O'Lakes, Inc.
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