Paula Deen Orange Snack Cake

Preheat oven to 300.

Paula deen orange snack cake.

Jan 8 2019 mandarin orange cake scratch. Bake until a wooden pick inserted in center comes out clean about 25 minutes. In a mixing bowl cream the sugar and 2 sticks butter mix until light and fluffy. In a large bowl using a mixer combine the butter and sugar until creamy.

You ll find desserts drinks snacks and brunch recipes for the novice cook or expert chef. With a mixer cream butter and shortening together. Serve cake with whipped cream and fig mixture. Let cool in pans for 10 minutes.

Browse paula deen s traditional southern cooking recipes from classic meals to southern favorites. 2 1 2 c gf flour 2 1 4 tsp baking powder 3 4 c butter room temperature 2 1 2 c sugar divided 4 eggs 11 oz can mandarin oranges undrained. Fresh orange cake with orange cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy 4 to 5 minutes stopping to scrape sides of bowl.

Refrigerate in an airtight container for up to 3 days. Let stand for 30 minutes stirring occasionally. Garnish with pecans if desired. Mandarin orange cake.

A 10 inch bundt pan greased and floured. The cake recipe is incredibly moist no kidding. Spread orange cream cheese frosting between layers and on top and sides of cake. Prep time is approximately 10 minutes and cooking time takes 50 minutes at 350 f.

Then add eggs 1 at a time beating after each addition. Add the eggs 1 at a time beating well after each addition. Grease and flour 3 8 inch round pans. Spray parchment with cooking spray.

Preheat oven to 350 f. Meanwhile in a medium bowl stir together fresh figs vanilla paste and remaining cup sugar. Ingredients include yellow cake mix softened cream cheese and powdered sugar. Preheat oven to 350 f.

This recipe is slightly adapted from the red spoon who adapted it from paula deen. In fact it was so moist that i only baked two layers thinking i d just cut each layer in half to create a beautiful 4 layer cake. Store cake in an airtight container for up to 3 days. To the bowl add sugar a little at a time.