1 can (10 fl oz/284mL) mandarin oranges, drained, divided
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How do I make it ?
Heat oven to 350°F.
Beat cake mix, dry pudding mix, water, oil, eggs, orange zest and 1 cup sour cream in large bowl with mixer until blended.
Pour into 2 greased and floured 9-inch round pans.
Bake 25 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Beat remaining sour cream and icing sugar in large bowl with whisk until blended. Stir in Cool Whip.
Stack cake layers on plate, filling layers with half each of the Cool Whip mixture and oranges. Frost top with remaining Cool Whip mixture. Garnish with remaining oranges.
Kraft Kitchen Tips!
Prepare using Cool Whip Light Whipped Topping and light sour cream.
Chocolate Cream Cake
Prepare recipe as directed, using a chocolate cake mix and Jell-O Chocolate Instant Pudding. Substitute 1 cup fresh berries, such as raspberries, blueberries or sliced strawberries, for the oranges.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 40 mg
Sodium 270 mg
Carbohydrate 34 g
Fibre 1 g
Sugars 21 g
Protein 3 g
18 servings, 1 piece (92 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.