10/30/10

Triple Orange Birthday

Today I made my daughter a new lamp shade for her room.
I got this zebra print shade at the Dollar General for $5.00 and added fluffy pink trim.
Cute hugh!?!


Oh, last night she and her bff went to the first Jr. High dance of the year.
I finally got to meet the boy who consumes ALL of our minutes on the cell bill!
We need to add him to the friends & family plan like yesterday.


Yesterday was party day at Caden's school. 
This is the last year for Halloween parties at school as next year they will have out grown them.
Boo! (yay!)  Boo!  (yay!)  




Ok...back to today. 
We celebrated Grandma Di's 65th Birthday.


With
Triple Orange Angel Food Cake


Yum!


Triple Orange Angel Food Cake
Recipe Courtesy Sandra Lee

1 (15-oz) can mandarin oranges in light syrup
1 (16-oz) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-oz) container whipped topping

Preheat the oven to 350 degrees F.  Move a rack to the bottom position.

Drain the mandarin oranges and reserve the liquid.  Measure the reserved liquid and add enough water to equal 1 1/4 cups.  Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.

In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest.  With an electric mixer, beat on low speed for 30 seconds.  Scrape down sides of bowl and beat on medium for 1 minute.  Pour into angel food cake tube pan.  Carefully place 1 cup of orange segments around top of cake batter.  Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.

Remove cake from oven and invert onto glass bottle to cool.

Frost cake with whipped topping and garnish with reserved orange segments.

Cook's note:  Excessive stirring will cause whipped topping to become watery.

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