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Receta Blotkake Norwegian Orange Cream Cake

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Raciónes: 2

Ingredientes

Cost per serving $1.23 view details
  • 1 pkg. Pillsbury Plus yellow cake mix
  • 1 c. dairy lowfat sour cream
  • 3/4 c. orange juice
  • 3 Large eggs
  • Butter cream or possibly whipped cream frosting

Direcciones

  1. Butter cream or possibly whipped cream frosting. Heat oven 350 degrees. Grease and flour two 8 or possibly 9 inch round cake pans. In large bowl combine all cake ingredients at low speed till moistened. Beat 2 min at highest speed. Pour batter proportionately into prepared pans. Bake at 350 degrees for 25 to 30 min or possibly toothpick comes out clean. Cold 10 min and remove from pans. Cold completely.
  2. In small bowl, combine lowfat milk and pudding mix. Beat 2 min at low speed till well blended. Chill till set, about 5 min. Slice cooled cake into 4 layers. Place #1 layer on serving plate. Spread with raspberry preserve. Top with #2 layer. Spread with vanilla pudding (taper at edges of the cake). Place #3 layer on filling, spread with apricot preserves. Top with #4 layer. Frost cake. May decorate with fresh raspberries and mint leaves or possibly dot with additional raspberry and apricot preserves. Store in refrigerator. Serves 16.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 281g
Recipe makes 2 servings
Calories 370  
Calories from Fat 267 72%
Total Fat 30.22g 38%
Saturated Fat 15.55g 62%
Trans Fat 0.0g  
Cholesterol 372mg 124%
Sodium 196mg 8%
Potassium 447mg 13%
Total Carbs 13.55g 4%
Dietary Fiber 0.2g 1%
Sugars 12.41g 8%
Protein 12.33g 20%
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