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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