Recipe by Miss Erin C.
This was a favorite cake growing up. The middle gets sunken, all good from the topping sinking into it. You may wnat to double the topping so you can pour extra over the edge pieces of the cake, they don't seem to get as much of the topping sinking in as it all flows to the middle of the cake.
Top Review by HeatherFeather
Excellent cake! Very different from any other mandarin orange cake I've had. This would be a great cake to bring to a potluck. It has a gooey, caramelly taste and is rich and filling. Quite wonderful. A real winner! Note: I used two small cans (11 oz. size) of mandarin oranges, drained, which measured 2 cups once drained.
- 2 cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 2 cans drained mandarin oranges
- 3⁄4 cup brown sugar
- 3 tablespoons milk
- 2 tablespoons butter
Directions See How It's Made
- Preheat oven to 350F degrees.
- Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
- Bake for 30-35 minutes.
- In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.