Author: @cooking_beverly Serves: 8-10 Time: 45′
Difficulty: easy
Ingredients
2 cups sugar
2 cups flour
2 teaspoons baking soda
2 eggs
2 cans drained mandarin oranges
1 teaspoon vanilla
1⁄2 teaspoon salt
……………………………………..
3⁄4 cup brown sugar
3 tablespoons milk
3 tablespoons butter
1 teaspoon vanilla
Directions
• Preheat oven to 350 degrees. I sometimes even cook at 325 and cook for a few more minutes, if I am busy and can’t watch too closely at the end.
• First, beat the eggs, then add drained oranges and vanilla. Next add dry ingredients: sugar, flour, baking soda, salt, and beat on low speed until combined (the oranges will disintegrate, don’t worry). Pour into a greased 9 x 13 pan.
• Bake for 35 minutes on the medium rack, will not quite be firm when done. The oranges will cause the batter to caramelize and become darker, watch so that it does not burn.
• While the cake is baking, combine the final 4 ingredients in a small saucepan over medium heat for the cake frosting/topping. Bring to a boil and boil for 1 minute. Should be thin enough to pour.
• Pour hot topping on cake immediately after it is removed from the oven. Pay attention to the edges as it tends to pool in the middle.
• Best served warm but can be easily reheated in the microwave or eaten at room temp.
Sussex Squad Cooking Club 