Piggy Lickin Cake - FOX 13 News

Piggy Lickin Cake

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
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Recipe from Krystal Schroeder of Del.

Ingredients

  • 1 box butter recipe cake mix
  • 1 small can mandarin oranges w/juice
  • 4 eggs, beaten
  • 1/3 C. oil
  • Pam or spray oil

Frosting:

  • 1 small box Instant vanilla pudding
  • 1-20 oz. can crushed pineapple w/juice (lite or heavy syrup, your choice)
  • 1 large container of Cool Whip

Directions

  1. Preheat oven to 350°.
  2. Spray a 13x9x2" cake pan with the PAM.
  3. Blend cake mix, oil, egg, and mandarin oranges w/juice.
  4. Beat for 3 minutes.
  5. Pour into cake pan and bake for approx. 25 minutes.
  6. Cool completely!

While cake is baking, pour pineapple w/juice into a bowl and add the dry instant pudding mix and stir together. Let this sit until the cake is completely cooled.

Add the cool whip to the pineapple mixture and stir thoroughly. Frost cooled cake.

Keep refrigerated!

Gets better the longer it is refrigerated!

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