Orange Dream Cake Ingredients Topping 1 box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix 1 cup milk 1 cup frozen (thawed) whipped topping 1 can (11 oz) mandarin orange segments, well drained Cake 1 1/2 cups Original Bisquick® mix 1/2 cup sugar 1/3 cup milk 2 tablespoons butter or margarine, softened 1 teaspoon grated orange peel 1/2 teaspoon vanilla 2 eggs 1/2 cup grated white chocolate baking bars Garnish Toasted slivered almonds, if desired White chocolate curls, if desired Directions In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 min or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour. Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour. In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan. Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator. Back