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Ingredients
- Topping
- 1 box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix
- 1 cup milk
- 1 cup frozen (thawed) whipped topping
- 1 can (11 oz) mandarin orange segments, well drained
- Cake
- 1 1/2 cups Original Bisquick® mix
- 1/2 cup sugar
- 1/3 cup milk
- 2 tablespoons butter or margarine, softened
- 1 teaspoon grated orange peel
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup grated white chocolate baking bars
- Garnish
- Toasted slivered almonds, if desired
- White chocolate curls, if desired
Details
Preparation
Step 1
In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
2 Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
3 In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.
4 Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.EXPERT TIPS;Toast nuts in a 350°F oven about 10 minutes, stirring occasionally, until golden brown. Or, sprinkle nuts in an ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently, until browning begins, then stir constantly until golden brown. Watch carefully, time varies greatly between gas and electric cooktops.
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