Mandarin Orange Cake

Mandarin Orange Cake

This refreshing orange cake is perfectly sized to avoid leftovers.

Prep Time

15

Minutes

Total Time

2:05

Hrs:Mins

Makes

6

servings

1 1/4
cups Gold Medal® all-purpose flour
1
cup sugar
1/3
cup shortening
3/4
cup milk
1 1/2
teaspoons baking powder
1
teaspoon vanilla
1/2
teaspoon salt
1
egg
1
can (15 ounces) mandarin orange segments, drained
Whipped topping, if desired
  1. Heat oven to 350°F. Grease bottom and side of round pan, 9x1 1/2 inches, with shortening; lightly flour.
  2. Beat all ingredients except orange segments and whipped topping in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Place orange segments evenly on batter, reserving 6 or 8 orange segments for decorating.
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Top with whipped topping. Decorate with orange segments.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
For more orange flavor, substitute 1/2 teaspoon orange extract for the vanilla.
Special Touch
Create a different look the next time you bake this cake. Place cake wedges on dessert plates, spoon whipped topping on top and sprinkle with coconut or toasted almonds.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 4 g,),
  • Cholesterol 35 mg;
  • Sodium 350 mg;
  • Total Carbohydrate 62 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Fruit;
    • 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.