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Title: Watergate Vanilla-Orange Cake
Categories: Cake Frosting Blank
Yield: 1 Servings
| 3 | Eggs | |
| 3/4 | c | Vegetable oil |
| 1 | c | Mandarin oranges; drain and reserve juice |
| 1 | pk | Yellow or white cake mix |
| FROSTING | ||
| 3 | oz | Instant vanilla pudding mix |
| 8 | oz | Frozen non-dairy topping |
| 20 | oz | Crushed pineapple; drained |
| GARNISH | ||
| 1/2 | c | Coconut |
| 1/2 | c | Chopped nuts |
Beat the eggs, oil and reserved juice of the oranges together. Add cake mix and beat 3 minutes. Fold in oranges.
Grease two 9-inch layer cake pans or a 9-by-13-inch baking pan. Dust with flour and bake according to package directions or until a toothpick inserted in the center comes out clean. Cool.
FROSTING: Mix together the pudding mix and thawed whipped topping. fold in drained pineapple. Spread on cooled cake. Sprinkle with coconut and chopped nuts.
Makes 12 to 15 servings
Source: Oregonian FoodDay; typos by Dorothy Flatman 1996
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