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Country Kitchen
February 1, 2012 Previous Recipe | Next Recipe
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CHOCOLATE LOAF PAN CAKE
BLUEBERRY CRUNCH
CRISCO POUND CAKE
EASY PECAN PIE
EASY POTATO SOUP
HUMMINGBIRD CAKE
MANDARIN ORANGE CAKE
CHEESE AND GARLIC FLAVORED PECANS
CHICKEN AND RICE CASSEROLE
SWEET POTATO CASSEROLE
Coconut Cake
MANDARIN ORANGE CAKE

1 box Duncan Hines yellow cake mix
1 (15-ounce) can mandarin oranges with juice
4 eggs
¾ cup oil

Frosting: 1 (20-ounce) can crushed pineapple
1 (8-ounce) container COOL WHIP topping
1 (3-ounce) box instant vanilla pudding

Mix all ingredients well. Pour into 3 greased and floured 9” cake pans. Bake at 350 F for 25 minutes. Remove from oven and cool slightly in pans before turning cake layers out onto racks to cool completely.

Mix all ingredients. Spread between and on top of cooled cake layers.





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