Mandarin Orange Cake

This refreshing orange cake is perfectly sized to avoid leftovers.

  • Prep Time 15 min
  • Total Time 2 hr 5 min
  • Servings 6

Ingredients

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.

Expert Tips

For more orange flavor, substitute 1/2 teaspoon orange extract for the vanilla.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
115 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
35 mg
35 %;
Sodium
350 mg
350 %;
Total Carbohydrate
62 g
62 %
(Dietary Fiber
2 g
2 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
16%;
Calcium
12%;
Iron
8%;
Exchanges:
2 Starch; 2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.