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Mandarin Orange Cake

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Betty Crocker Kitchens
Updated Jul 5, 2006
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This refreshing orange cake is perfectly sized to avoid leftovers.

Mandarin Orange Cake

  • Prep Time 15 min
  • Total 2 hr 5 min
  • Servings 6
  • Ingredients 10
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom and side of round pan, 9x1 1/2 inches, with shortening; lightly flour.
  • Step 
    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.
  • Step 
    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.

Nutrition

380 Calories
13 g Total Fat
5 g Protein
62 g Total Carbohydrate

Nutrition Facts

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

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