| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | pk | Yellow cake mix |
| 4 | Eggs | |
| 1 | cn | (11 oz) mardarin oranges (reserve liquid) |
| 3/4 | c | Vegetable oil |
| 1 | cn | (20 oz) crushed pineapple with juice. |
| 1 | pk | (3-1/2 oz) vanilla ppudding mix |
| 1 | ct | (12oz) Cool Whip or similar whipped topping |
INSTRUCTIONS
MANDARIN CAKE FROSTING Source: The Four Ingredient Cookbook Pour 1 cup liquid from mandarin oranges into measuring cup. If there is not enough to make one cup, add water. Chop oranges. Mix all remaining ingredients with mandarin liquid. Pour into 3 greased pans lined with wax paper. Bake 20 - 25 minutes at 350 degrees. Mandarin Cake Frosting: Mix all ingredients and frost cake. Regrigerate Posted to JEWISH-FOOD digest by [email protected] on Nov 30, 1998, converted by MM_Buster v2.0l.
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