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Sparkle (2)
“Phenomenal!” my daughter declared, breaking her diet with a second slice. “Absolutely delicious, Virginia!” my friends Stella and Louie told me. “The best cake I’ve ever had,” exclaimed Stella’s daughter. “This is really good, Mom,” my son told me. Everyone that I have served this dessert to has been wowed! I thought of entering my newest creation to TasteOfHome magazine, with a chance to win $25,000.00. But I read the fine print; they would own my recipe once I submit it. I don’t think so! My recipes are my children, close-and-dear to my heart.
My heart soars when someone falls-in-love with my heart’s creations. I feel like I am floating on cloud-nine, like being in-love. Cooking is one thing I know I am good at, whether my recipes are simple or extravagant. This cake is relatively simple yet tastes phenomenally extravagant!
Steps 1:
Preheat oven to 400 degrees
1/2 cup (8 tablespoons) butter
1/2 [approximately] cup golden-brown sugar (packed)
2 cans (15-oz each) mandarin orange (such as Dole), drained
2 cups pecans (measured whole), lightly toasted and coarsely chopped
Mel the butter in a 9X13 inch pan in the oven; when the butter is melted, evenly sprinkle a generous layer of brown sugar (more or less to desired sweetness). Evenly arrange a layer with the mandarin oranges, followed by evenly distributing the pecans; set pan aside.
Steps 2:
1 box orange cake mix (such as Duncan Hines Orange Supreme)
2 boxes (3.4-oz each) lemon instant pudding
5 extra-large eggs, 1 hour at room temperature
1/2 cup orange soda (Orange Crush is preferred)
1/2 cup orange liqueur (Grand Marnier is preferred)
1/2 cup (8 tablespoons) butter, 2-4 hours at room temperature
Zest of 1 large orange
1/4 cup Grand Marnier
In a medium bowl add all ingredients (save the zest and 1/4 cup Grand Marnier) and beat on low speed until everything is just incorporated and wet, and increase speed to high and beat for 1 minute. Add the orange zest and beat on low to incorporate well.
Gently pour the batter over the orange and pecans prepared pan from Steps 1, trying not to disturb the arrangement. Place in the middle of the preheated oven, close the door, and immediately lower the heat to 350 degrees. Bake the cake for 45-50 minutes, or until cake is golden and when a cake tester or toothpick is inserted in the middle the cake is not wet.
Allow cake to cool for 10-15 minutes. Before inverting the cake gently loosen all sides. If any pieces of the cake have remained on the bottom, replace in the missing spaces of the inverted cake.
With a spoon evenly sprinkle the 1/4 cup of Grand Marnier throughout the top of the cake. Enjoy warm, if desired, and serve with dollops of whipped cream.
