Mandarin Marmalade Cream Cake
From dariana 16 years ago
- 28 minutes to make
- Serves 15
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.
Ingredients
- cake Ingredients: shopping list
- 1 (18.25-ounce) package white cake mix shopping list
- 1 (11-ounce) can mandarin orange segments, undrained shopping list
- 1/4 cup water shopping list
- 6 tablespoons butter, melted, cooled slightly shopping list
- 2 eggs shopping list
- ================================ shopping list
- Topping Ingredients: shopping list
- 1 cup heavy whipping cream shopping list
- 2 tablespoons powdered sugar shopping list
- 1 (12-ounce) jar (1 cup) orange marmalade, divided shopping list
- 1 (11-ounce) can mandarin orange segments, well-drained, if desired shopping list
How to make it
- 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.
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