MANDARIN MARMALADE CREAM CAKE Mandarin orange segments added to cake mix gives this cake a hint of sweet citrus. Whipped cream and orange marmalade create the irresistible light frosting. Preparation time: 25 min Baking time: 28 min Yield: 15 servings Cake Ingredients: | 1 | | (18.25-ounce) package white cake mix | | 1 | | (11-ounce) can mandarin orange segments, undrained | | 1/4 | | cup water | | 6 | | tablespoons Butter, melted, cooled slightly | | 2 | | eggs | Topping Ingredients: | 1 | | cup Heavy Whipping Cream | | 2 | | tablespoons powdered sugar | | 1 | | (12-ounce) jar (1 cup) orange marmalade, divided | | 1 | | (11-ounce) can mandarin orange segments, well-drained, if desired | Heat oven to 350°F. Combine all cake ingredients in large bowl. Beat at low speed 30 seconds. Increase speed to medium; beat, scraping bowl often, until well mixed.
Pour batter into greased 13x9-inch baking pan. Bake for 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, beat whipping cream in small bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form. (Do not overbeat.) Gently stir in 1/4 cup marmalade.
Spread cooled cake evenly with remaining 3/4 cup marmalade. Spread whipped cream mixture over marmalade. Garnish with mandarin orange segments, if desired. Store refrigerated.
Recipe Tip Be sure to follow beating speeds and times as directed. If using a high-powered stand mixer, you may need to decrease beating times. |
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