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Despite the name, this cake contains no pork products.
Don't ask me where the name came from (though I've heard it has several names) but I tried baking one up today, and it turned out great!
Tender, moist and sweet. And really good at helping chase away a little of the winter blahs.
Here's the recipe:
For the cake itself-
1 package (18.25 ounces) yellow or gold cake mix. (NOT the kind with pudding included in the mix.)
1 can (11 ounces) mandarin oranges in light syrup
1 stick butter, melted
1/4th cup vegetable oil
4 large eggs
pineapple juice reserved from one 8 ounce can of crushed pineapple
For the frosting-
12 ounce container frozen whipped topping, thawed
1 package (3.4 ounces) vanilla or pistachio instant pudding
the drained crushed pineapple
Directions-
Preheat oven to 350 degrees F.
Generously grease a 13x9 inch cake pan, dust with flour. Set aside.
In large mixing bowl combine the cake mix, mandarin oranges (with the syrup included!), melted butter, oil and eggs. Mix until the batter looks well blended (the oranges should be all broken up in the batter). Pour into the cake pan, smooth with a rubber spatula and bake for 25-29 minutes.
Remove the pan from the oven. Let the cake cool for about 10 minutes.
Poke holes onto the surface crust with a toothpick. Pour the pineapple juice over the cake while it's still warm. Do it evenly enough that the entire cake sops up the juice. Let it cool for about 35-40 minutes.
For the frosting, combined the thawed whipped topping, pudding mix and crushed pineapple in a large mixing bowl. Stir until it looks well combined and the pudding has dissolved.
Ick. It's all CoolWhip to me. If I must use a topping, as opposed to whipping my own heavy cream, it's RealWhip Extra-Creamy (the ingredients are heavy cream, sugar, and a few preservatives and flavorings, as opposed to their regular, which is mostly chemicals). If.
Posts: 21182 | Registered: Sep 2004
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I prefer thick cream, whipped, to anything else, even though my family owns no electric mixer and we have to use our arms.
Posts: 8473 | Registered: Apr 2003
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I just use one of those hand cranking mechanical contraptions. You know, the one with the big gear and to two little gears that are attached to some beaters and you operation by turning a small crank attached to the big gear?
I can only take lactose in small amounts. But milk fat usually has little or no lactose in it.
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