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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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I haven't tried it yet, but it looks so good and most of the ingredients are things even I have on hand most of the time. Found it on . Ingredients:
1 (8 ounce) box white chocolate pudding mix or 1 (8 ounce) box vanilla flavor instant pudding and pie filling mix |
1 cup milk |
1 cup whipped topping |
1 (11 ounce) can mandarin orange segments, well drained |
1 1/2 cups original bisquick baking mix |
1/2 cup sugar |
1/3 cup milk |
2 tablespoons butter or 2 tablespoons margarine, softened |
1 teaspoon orange zest (grated orange peel) |
1/2 teaspoon vanilla extract |
2 eggs |
1/2 cup grated white chocolate, baking bars |
toasted slivered almonds, if desired |
white chocolate curls, if desired |
Directions:
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.
6. High Altitude (3500-6500 ft): Use 1 3/4 cups Bisquick mix and 1/2 cup milk in cake.
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