Mandarin Orange Cake II The Best Recipes

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Mandarin Orange Cake II

"Yellow cake with mandarin oranges in the batter. Moist and memorable. Everyone will LOVE it. Fill with a nice Italian meringue buttercream or whipped cream, and layer drained mandarin oranges on top of filling. Frost cake with remaining buttercream or whipped cream."

Ingredients :

For the Cake:
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (11 ounce) can mandarin oranges
1/3 cup vegetable oil
For the Soaking Syrup:
1/3 cup water
1/3 cup white sugar
1/4 cup orange liqueur, such as Grand Marnier®
For Decorating:
2 (15 ounce) cans mandarin oranges, drained
1 recipe Frosting or whipped cream (see Editor's Notes)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 2H20M

Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch pans with parchment paper.
In a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. Beat well.
Divide batter into prepared cake pans. Bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. Allow to cool.
While the cakes are cooling, make the simple syrup. Combine 1/3 cup water and 1/2 cup sugar in a glass measuring cup. Microwave for 1 minute. Stir to dissolve sugar. Pour about 1/4 cup orange liqueur into sugar-water mixture.
Set one cake layer on a serving plate. Brush generously with orange syrup. Spread cake with frosting and layer drained mandarin oranges on top of filling. Carefully set remaining cake layer on base. Brush top layer with orange syrup. Frost top and sides of cake; decorate top with remaining orange slices, if desired.

Notes :

We recommend a stabilized whipped cream; the gelatin keeps the whipped cream from weeping. Keep this cake refrigerated.
To make an Italian meringue buttercream, you will need a stand mixer. The hot sugar syrup pasteurizes the egg whites in the meringue.
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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