|Hot Food, Cool Jazz|
|by Jeanne Rankin|
Paul and Jeanne Rankin from the Michelin-starred Roscoff restaurant in Belfast share two passions - hot food and cool jazz.
1 - 10 of 1,050 for orange cool whip cake
Mix cake mix, eggs, oil and mandarin oranges, undrained. Pour ... After cake is cool, frost with Cool Whip, pudding and crushed pineapple mixed all together.
Preheat oven to ... all of the cake ingredients until moist. ... comes out clean. Cool completely. In a ... place top layer on top and frost top and sides.
One 9 x ... one layer yellow cake mix according to ... wax paper and cool. Split cooled ... second layer. Arrange oranges over all and top with cool whip. Sprinkle with ... deep bowl for cake.
With a spoon, stir oil, eggs, and oranges into cake mix. Do not beat with mixer. Bake at about 350 degrees about 15-18 minutes. COOL. Frost with icing.
Preheat oven to ... into pans. Blend cake ingredients on low ... comes out clean. Cool completely. In a ... and add Cool Whip, beat until ... garnished with mandarin orange slices.
Combine cake mix, eggs, oil and mandarin oranges with juice until ... sides. Refrigerate cake. Best if served several hours (or more) after cake is prepared.
Beat together cake mix, oil, orange segments with juice ... to 25 minutes. Cool. Mix pineapple ... Fold in Cool Whip. Fill between ... serving. Store in refrigerator.
Preheat oven to 350 degrees. Mix cake mix, eggs, oil, water and oranges with juice. Bake ... pudding. Fold into Cool Whip. Frost cooled ... slices or mandarin oranges.
Mix cake mix, oil, eggs, and the juice from the oranges. When batter ... 375 degrees and cool completely before frosting. ... in the Cool Whip. Spread on ... refrigerated overnight before serving.
Add whole can of oranges (juice, too) to cake mix. Add eggs ... its juice; mix well. Let stand for 10 minutes. Add Cool Whip. Spread over cake and chill.
top of page