| Yield | |
|---|---|
| Source | Food & Family, Spring 2005 |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | Food & Family, Spring 2005 |
| Prep time | 1 hour |
| 1 | White Cake Mix | |
| 1 1⁄3 | Cup | Sour Cream |
| 3 | Eggs | |
| 1⁄4 | Cup | Vegetable Oil |
| 2 | Tablespoon | Orange Zest |
| 1⁄4 | Cup | Orange Juice |
| 1⁄4 | Cup | White Wine |
| 1⁄4 | Cup | Powdered Sugar |
| 8 | Ounce | Whipped Topping |
| 11 | Ounce | Mandarin Orange Segments (drained) |
| 1 | Lemon Flavor Pudding Mix (4-serving size) |
1.Preheat oven to 350 degrees. Spray 2 (9-inch) round cake pans with cooking spray; set aside. Place cake mix, pudding mix, 1 cup of the sour cream, eggs, oil, 1/4 cup water, white wine, orange juice, and orange zest in large bowl. Beat with electric mixer on low speed 1 minute; scrape bowl. Beat on medium speed an additional 2 minutes. Pour evenly into prepared pans.
2.Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool completely.
3.Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
4.Place one of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.