This cake has a fantastic flavor. It is moist, citrus-y and the flavors mix beautifully. I make it with fat free sour cream, egg substitute and add approx. 1/2 teaspoon of either lemon zest or orange peel to the icing. I agree with the other reviewer- this cake does not work well as a layer cake as the whole thing slides off the layer of mandarin oranges (4 stars). It also does not keep well, so it's best to be eaten the day it is made. Alternately, I have made this as a sheet cake and as individual cupcakes (single layer only) and found it was a big hit (5 stars!). I recommend decreasing the amount of Cool Whip and increasing the sour cream to get the icing to the consistency that appeals to your palate. Yum!

Super-easy and absolutely delicious cake. I took one star off for the runny consistency of the cream/icing. Everyone loved how it tasted but my cake looked very...uh....homemade. My well-drained mandarin oranges slid on the top and the top cake layer shifted and slid on the middle cream layer even after I put the entire cake into the freezer in an attempt to firm-up the cream a bit. I would definitely make this again because of the taste alone but only for very close friends and family.