Breakstones Simply Citrus Cream Cake Food

SIMPLY CITRUS CREAM CAKE RECIPE - (4.2/5)

Simply Citrus Cream Cake Recipe - (4.2/5) image

Provided by kayjayjohnson

Number Of Ingredients 10

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3/4 cup water
1/4 cup oil
3 eggs
2 Tbsp. orange zest
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (11 oz.) mandarin oranges, drained

Steps:

HEAT oven to 350°F. BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans. BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. WHISK remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP. STACK cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

BREAKSTONE'S SIMPLY CITRUS CREAM CAKE

BREAKSTONE'S Simply Citrus Cream Cake image

Moist layers of cake with lots of orange zest are frosted with creamy whipped topping then decorated with mandarin orange sections.

Provided by Allrecipes Member

Time 45m

Yield 18

Number Of Ingredients 10

Ingredients

1 package (2-layer size) yellow or white cake mix
1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding
1 ⅓ cups BREAKSTONE'S Sour Cream, divided
3 large eggs eggs
¼ cup oil
¾ cup water
2 tablespoons grated orange peel
¼ cup powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 (11 ounce) can mandarin orange sections, drained

Steps:

Preheat oven to 350 degrees F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 minute; scrape bowl. Beat on medium speed an additional 2 minutes. Pour evenly into prepared pans.
Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool completely.
Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.

Nutrition Facts : Calories 265.9 calories, Carbohydrate 34.9 g, Cholesterol 42.9 mg, Fat 12.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 278.7 mg, Sugar 22 g

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