Simply Citrus Cream Cake
Sour Cream and lemon pudding makethis citrus cake amazingly rich and moist.
Prep: 15 min
Total: 45 min
1 pkg. (two layer size) yellow or white
1 pkg. (4 serving size) Jell-o Lemon flavor instant pudding & Pie Filling
1 1/3 cups Sour Cream, divided
1/4 cup vegetable oil
2 Tbsp. rated orange peel
1/4 cup powdered sugar
1 tub (8 oz) Cool Whipped topping Thawed
1 can (11 oz) mandarin orange segments, drained
Preheat oven to 350 F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup sour cream, eggs, oil, 3/4 cup water and orange peel in large bowl. Beat with electric mixer on low speed 1 min.; scrape bowl. Beat on medium speed an additional 2 min. Pour evenly into prepared pans.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool completely.
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.
Place One of the cake layers on large 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.
Makes 18 servings.