Citrus Cream Cake

If you are seeing this blog post before 7:00 P.M. on May 8, 2011, you are seeing my mother's "Mother's Day" cake before she does. :)

The recipe comes from the Kraft food website. I made no real alterations to it. In place of the orange zest, I did use some fancy dried orange peel that my sister-in-law gave me for Christmas. Based on the directions on the orange peel, I used 1/3 of the recipe's original amount.

Citrus Cream Cake

Ingredients:
1 yellow cake mix
1 small package (3.4 oz) Lemon Instant Pudding
1 1/3 cups sour cream, divided
3/4 cup water
1/4 cup oil
3 eggs
2 tablespoons orange zest (or 2 teaspoons orange peel)
1/4 cup powdered sugar
1 tub (8 oz.) Cool Whip, thawed
1 can (11 oz.) mandarin oranges, drained

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans.

Beat cake mix, dry pudding mix, 1 cup of sour cream, water, oil, eggs, and orange zest/peel in large mixer bowl for one minute on low speed. Then beat on medium speed for two minutes.

Pour into prepared pans and bake 25-30 minutes or until toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Then remove to wire racks to cool cakes completely.


Beat remaining sour cream (1/3 cup) and powdered sugar in large bowl with whisk until thoroughly blended. Stir in Cool Whip.

Place one layer of cake on cake plate or cake board. Spread half of Cool Whip mixture on top. Spread a little less than half of mandarin oranges on top.
Then place second layer on top and repeat with remaining Cool Whip mixture and mandarin oranges.


Keep refrigerated until ready to serve.