This is a very moist and delicious cake, use buttercream icing with 1 teaspoon of the orange emulsion or orange extract. you can add coloring if desired.
- One box Duncan Hines Orange cake mix
- one cup Veg. Oil
- 15 oz can Mandarin Oranges with juice
- 5 large eggs
- 1 teaspoon orange emulsion or orange extract
- 1 teaspoon orange peel (optional)
- Preheat oven to 350
- grease and flour two 8 x 2 1/2 or 8 x 3 pans (note; use parchment paper in bottom of pans, it helps cake release better from pan)
- In blender, puree Mandarin Oranges -- set aside
- In large mixing bowl place Orange cake mix, oil, the pureed Mandarin Oranges and mix well.
- Add eggs one at a time and orange emulsion, (or orange extract and the orange peel) (no orange peel needed if using emulsion.)
- Mix all ingredients on medium (stand mixer) or high with (hand mixer), for two to three minutes tell light. (will have small lumps from oranges and peel)
- Pour mixture into pans and lightly pound pans on counter to get air bubbles out.
- Place pans in preheated oven for 30 t0 35 minutes or until toothpick placed in center comes out clean (do not over bake)
- Ovens very in temp. so you may have to adjust time.
- Cool in pans on wire racks for 10 to 15 minutes than take out of pans and cool completely before icing. (make sure you take parchment paper off before icing)
