Orange Dream Cake

 

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.