| The Gallivanting Gourmand |
 Greg Duncan  His previous columns are archived HERE. |
Posted 05.17.06 Montreal Orange Dream Cake
Another Mothers day has come and gone and I hope you had a decent meal with family and your matriarch. At our house we kept it simple and did not go out for brunch as we have so often.
We roasted split chickens rubbed with lemon; garlic, oregano, and sea salt and enjoyed a yellow bean and new potato salad with roasted red peppers and a mound of steamed organic brown rice.
For dessert we had creamy and dreamy orange cream cake that drew raves. My secret? I bought it frozen at a popular franchise that sells all manner of frozen meals, meats, and delights. Most likely you know of where I speak and I recommend this version of cake that reminds us of those Dreamcickles we used to enjoy as kids.
I'm not sure I could make a better version of this fluffy and light treat. However, it is possible to make one at home and the secret to its fluffy and airy texture with exploding orange flavor lies in the use of some packaged ingredients. There is no need to feel guilty about using these types of easy ingredients in my book occasionally.
Dad was equally impressed with this cake recipe so you might want to get head start on planning a father's day meal.
Orange Cream Cake
1 package (18.25 ounces) orange cake mix
Directions
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a large bowl, beat together the cake mix, gelatin mix, eggs, oil, and water until well blended. Pour into the baking dish.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
Meanwhile, in a medium bowl, make frosting by beating the cream cheese and orange juice. Add the pudding mix and sugar; beat well. Stir in the pineapple until well combined, then beat in the whipped topping.
Frost the cooled cake, cover loosely, and chill for at least one hour before serving.
Makes 12 to 15 servings. |