Monday, October 6, 2008

Mandarin Orange Cake

1 1/3 cup raw sugar
3 eggs
¼ cup white bean, pureed
¼ cup coconut oil
1 tsp. Vanilla
1 can (11 oz.) mandarin oranges with the juice
1 can (11 oz.) mandarin oranges, drained
2 ¼ c. whole wheat flour
3 tsp. Baking powder
½ tsp. Salt

Mix together and pour into 3 round cake pans that are greased and lined with wax paper.
Bake for approximately 25 minutes at 350<. Let cool. Frosting: 12 oz. Cool Whip 3 oz. instant vanilla JELLO pudding 1 small can crushed pineapple with juice 1 cup shopped pecans Mix together the pudding and pineapple. Then fold in the Cool Whip and nuts. Frost the cake and let refrigerate for at least 3 hours. (Over night is best.)

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