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Prep 15min
Total2hr5min
Servings6
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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
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Steps
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.
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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.
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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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