What a lovely cake--cool, light, and refreshing. I only had two 8" pans, though, so I baked the cake in them, using the time suggested on the cake box. Then I severed the two layers with dental floss, making a four-layer cake. I stretched the frosting by adding about a cup of heavy cream (whipped) (since I had no extra cool whip)with about another 1/3 box of pudding mix. An impressive result, to say the least--it looked like a professionally made torte, and, man, was it tasty! Another thing I may do next time, though, is to add more mandaring oranges. Thanks for posting a great recipe.
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