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| 1 | box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix |
| 1 | cup milk |
| 1 | cup frozen (thawed) whipped topping |
| 1 | can (11 oz) mandarin orange segments, well drained |
|
| 1 1/2 | cups Original Bisquick® mix |
| 1/2 | cup sugar |
| 1/3 | cup milk |
| 2 | tablespoons butter or margarine, softened |
| 1 | teaspoon grated orange peel |
| 1/2 | teaspoon vanilla |
| 2 | eggs |
| 1/2 | cup grated white chocolate baking bars |
|
| Toasted slivered almonds, if desired |
| White chocolate curls, if desired |
| 1. | In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour. |
| 2. | Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour. |
| 3. | In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan. |
| 4. | Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. |
| 5. | Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator. |
| Use 1 3/4 cups Bisquick® mix and 1/2 cup milk in cake. |
Nutrition Information:
380 ( 140); 15g ( 8g, 1g); 65mg; 520mg; 55g ( 1g, 38g); 6g 15%; 10%; 10%; 6% 1 ; 2 1/2 ; 0 ; 1/2 ; 2 3 1/2