This refreshing orange cake is perfectly sized to avoid leftovers.
Mandarin Orange Cake
- Prep Time 15 min
- Total 2 hr 5 min
- Servings 6
- Ingredients 10
Ingredients
- 1 1/4 cups Gold Medal™ all-purpose flour
- 1 cup sugar
- 1/3 cup shortening
- 3/4 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 egg
- 1 can (15 ounces) mandarin orange segments, drained
- Whipped topping, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Grease bottom and side of round pan, 9x1 1/2 inches, with shortening; lightly flour.
-
Step2Beat all ingredients except orange segments and whipped topping in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Place orange segments evenly on batter, reserving 6 or 8 orange segments for decorating.
-
Step3Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Top with whipped topping. Decorate with orange segments.
Nutrition
380
Calories
13 g
Total Fat
5 g
Protein
62 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 115
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Cholesterol
- 35 mg
- Sodium
- 350 mg
- Potassium
- 190 mg
- Total Carbohydrate
- 62 g
- Dietary Fiber
- 2 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 16%
- 16%
- Calcium
- 12%
- 12%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 2 Fruit; 2 1/2 Fat;Tips from the Betty Crocker Kitchens
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