(21 ounce) box brownie mix (family style)
cup vegetable oil
(1⅓ ounce) envelope whipped dessert topping
(3½ ounce) box vanilla pudding mix
orange food coloring
(15 ounce) can mandarin oranges in light syrup
Heat oven to 350 Coat 2 9" cake pans with Pam Remove peel from orange with a zester, juice the orange about 1/3 cup of juice 2 1/2 tsp zest Stir together brownie mix,eggs,orange zest, 1/3 c orange juice and oil about 1 min until mixed well Divide between the pans Bake at 350 about 25 mins cool on wire racks invert on wire racks after cooling in pan;cool completely frosting: beat milk,dream whip and pudding until blended and soft peaks form Stir in food coloring and 1/2 tsp zest;stir to mix Place a cake layer on platter Spread with 3/4 c of frosting Drain mandarin oranges;pat dry with paper twel Arrange 3/4 c segements over frosting Top with second layer of brownie, spread on remaining frosting and then decroate with remaining orange segments on top and around the sides of torte. Refrigerate about 1 hr before serving.