Monday, March 29, 2010

New twist to a tried and true dessert.

Love the Mandarin Orange Cake recipe that you find in so many cookbooks and on-line.   My Mother has been making it for years and it's been a staple at family birthday parties and celebrations.   I made it this weekend for my Brother's 48th birthday but wanted to put a twist on it... and I did.   What could offer more of a twist than Grand Marnier!   It was cool and creamy, but had depth and superb taste.  Try it and let me know what you think!   Thanks to Amanda for the use of her ultra hip animal print plate!

Grand Marnier and Mandarin Orange Cake

Cake - 
  • 1 box yellow cake mix
  • 4 eggs
  • 1 stick butter
  • 1 can mandarin oranges
  • 1/4 C. Grand Marnier liqueur
Frosting - 
  • 1 pkg instant vanilla pudding
  • 1, 8 oz tub Cool Whip
  • 1, 8 oz can crushed pineapple
  • 1/4 C. Grand Marnier liqueur
Preheat oven to 350 degrees.   Butter and flour 3 cake pans.   In a mixer, combine cake mix with eggs and softened butter.   Beat until incorporated.   Drain mandarin orange juice into a measuring cup.   Remove 1/4 C of the juice (should measure 2/3 C juice total) then add 1/4 C grand marnier and add to cake mixture.   Add oranges and beat until fluffy.   Pour into cake pans and bake for 25 minutes or until done.

For frosting, mix pudding and pineapple together, add Grand Marnier.   Carefully blend in cool whip and keep in the refrigerator until ready to frost the cake.

Once cake has cooled, remove from pans.   Brush each cake with Grand Marnier, letting it soak in until super moist.   Assemble one layer at a time, frosting in between, then finishing the outer frosting.   I had to use a toothpick in the center of the cake to keep it from slipping as we drove to my brother's house for the party.   Keep in the refrigerator and reserve any left over frosting to top each slice with... Delicious!

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