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Cake
- 1 package angel food cake mix
Filling
- 1 1/2 cups milk 375 mL
- 1 package vanilla pudding mix (the kind you cook)
- 1 envelope Dream Whip
- 1/2 cup milk 125 mL
- 1/2 tsp almond extract 5 mL
Topping
- 1. can (10 oz/284 mL) mandarin oranges, drained
- 1/2 cup toasted slivered almonds 125 mL
Instructions
- Preheat oven to 375˚F (190˚C).
- Prepare angel cake mix as directed. Push batter into ungreased pan. You may use either a 13- x 9-inch (3 L) or a 10-inch (4 L) tube pan. (Keep in mind that this cake will really rise during baking and if you have some batter left over, cook it in another pan and use for another dessert.)
- Cut through batter with a knife to remove air. Spread smooth. Bake on lowest oven rack 30 to
- 40 minutes. Invert cake to cool. Let hang 2 hours. (If using 10-inch/4 L tube pan, double filling recipe.)
Filling
- Prepare vanilla pudding as directed, using 1 1/2 cups (375 mL) milk. Cover surface of pudding with wax paper to prevent scum from forming. Chill.
- Prepare Dream Whip as directed using 1/2 cup (125 mL) milk and 1/2 tsp (2 mL) almond Extract.
- Beat chilled pudding until light. Fold in Dream Whip. Loosen and turn out cake. If 13- x 9-inch (3 L), cut in half. If in tube pan, cut into two layers.
- Spread filling between layers, reserving enough to frost entire cake. Decorate with mandarin oranges and toasted almonds.
- Serves 12.
Notes
- For a firmer filling, add 1 tsp (5 mL) cornstarch to Dream Whip.
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