Ice Box Cake
Here is a blast from the past. I found this recipe folded up in a recipe book I have had since high school. Can we say pack rat, because hoarder just sounds horrible?
Well, I am throwing stuff out and slowly putting my recipes online. I am trying not to have withdrawals from paper.
This one was from the ‘80s, like totally.
The holidays are coming so, the icebox cake is a great one for all your parties. It would also be a great spring or summer dessert too. It is light and delicious.
Ingredients
1 box of yellow cake mix (I use Duncan Hines yellow butter cake mix
1 can of mandarin oranges
¾ cup of oil
4 eggs
Directions
Beat well- cake mix, eggs, oil and can of oranges including juice.
Grease and flour (I use Baker’s Joy spray with flour – works perfectly) 3 round cake pan.
Bake at 350 degrees for 12-15 minutes, till the cake tester comes out clean
Cool completely on wire racks
Icing – mix well – 1 large can of crushed pineapples juice and all with 1 small box of vanilla instant pudding and 1 -9 ounce tub of cool whip.
Place one cooled cake on a cake platter or stand, icing top, and add the second cake. Repeat till all 3 cakes are stacked and iced. Then ice the sides of the cake.
Refrigerate till ready to serve.
