Breakstones Simply Citrus Cream Cake Recipes

SIMPLY CITRUS CREAM CAKE RECIPE - (4.2/5)

Simply Citrus Cream Cake Recipe - (4.2/5) image

Provided by kayjayjohnson

Number Of Ingredients 10

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
3/4 cup water
1/4 cup oil
3 eggs
2 Tbsp. orange zest
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (11 oz.) mandarin oranges, drained

Steps:

HEAT oven to 350°F. BEAT cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and orange zest with mixer until blended. Pour into 2 greased and floured 9-inch round pans. BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. WHISK remaining sour cream and sugar in large bowl until blended. Stir in COOL WHIP. STACK cake layers on plate, filling with half each of the COOL WHIP mixture and oranges. Frost top with remaining COOL WHIP mixture. Garnish with remaining oranges. Keep refrigerated.

SIMPLY CITRUS CREAM CAKE

Simply Citrus Cream Cake image

This layer cake is easy, tasty, and attractive. Feel free to substitute different citrus elements (perhaps lemon or lime zest instead of orange). Adapted from the Spring 2005 issue of Kraft Food & Family.

Provided by Sarah Lewis

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 ounce) package lemon cake mix (2-layer size)
1 (3 1/2 ounce) package jell-o instant lemon pudding (4-serving size)
1 1/3 cups sour cream, divided
3 eggs
1/4 cup oil
2 tablespoons orange zest
1/4 cup powdered sugar
1 (8 ounce) container thawed Cool Whip Topping
2 (11 ounce) cans mandarin orange segments, drained

Steps:

Preheat the oven to 350°F Line 2 9-inch round cake pans with parchment paper (or lightly grease and flour); set them aside.
In a large bowl, combine cake mix, dry pudding mis, 1 cup of the sour cream, eggs, oil, 3/4 cup water, and orange peel. Beat with an electric mixer on low speed for 1 minute and then scrape the bowl. Beat for 2 more minutes on medium speed. Pour evenly into the prepared pans (use a scale to divide evenly).
Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool completely.
Beat the remaining 1/3 cup of sour cream and the powdered sugar in a large bowl with a wire whisk until they are well blended. Carefully stir in the Cool Whip. Set aside.
Place 1 of the cake layers on a serving plate. Spread half of the Cool Whip mixture on the cake. Top with one can of the mandarin orange segments. Put the second cake layer on top and repeat the Cool Whip and mandarin layers. Refrigerate until ready to serve.

Nutrition Facts : Calories 431.7, Fat 23.3, SaturatedFat 9.5, Cholesterol 91.1, Sodium 426.6, Carbohydrate 52.4, Fiber 1.5, Sugar 26.6, Protein 5.1

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