Adams Mandarin Orange Cake

Notes: Adams recipe since 1993

» Batter

  • 3/4 cup Evaporated Milk
  • 1 1/2 Tbl Distilled White Vinegar
  • 3-1/4+2 cups +Tbl All-Purpose Flour (do NOT use self rising flour)
  • 1/4 tsp Salt
  • 1-1/2 tsp Baking Soda
  • 1-1/2 cups Margarine, softened
  • 1-3/4 +2 cups +Tbl Granulated Sugar
  • 4 Extra Large Eggs
  • 1 Tbl ADAMS BEST
  • 1-1/2 tsp ADAMS BUTTER FLAVOR
  • 1-1/2 Tbl ADAMS CHOCOLATE EXTRACT
  • 2 Tbl ADAMS PURE ORANGE EXTRACT
  • 1-1/4 cups Water
  • 1-1/4 cups Mini Chocolate Chips
Preheat oven to 350 degrees. Grease and flour 3 nonstick 9-inch round cake pans. Combine evaporated milk and vinegar. Set aside. Sift together flour, salt, baking soda. Set aside. Cream together margarine and granulated sugar. Beat until very smooth. Beat in eggs one at a time. Add "Adams Best" Vanilla, Adams Butter Flavoring, Adams Chocolate Extract and Adams Pure Orange Extract. Beat well. Beat in milk mixture. Alternately add 3 portions of the flour mixture with 2 portions of the water. Mix until smooth. If more water is needed, add 0.5 tsp. at a time. Mix well after each addition. Fold in the chocolate chips. Divide batter per pan. Bake at 350 degrees for about 30 minutes, or until toothpick inserted in the center of each pan comes out clean. Remove from oven. Let stand for 5 minutes. Removes from pans. Allow to cool completely before icing.

» Icing

  • 8 oz Cream Cheese, softened
  • 1 tsp ADAMS BEST
  • 1/2 tsp ADAMS BUTTER FLAVOR
  • 1-1/2 tsp ADAMS CHOCOLATE EXTRACT
  • 2 tsp ADAMS PURE ORANGE EXTRACT
  • 1 lb Powdered Sugar
  • 1/8 tsp Salt
  • 1 Tbl Water
  • 1 8oz. can Mandarin Oranges, drained
Combine all ingredients except the mandarin oranges. Beat until smooth. Spread icing between each layer. Spread remaining icing on sides and top of cake. Garnish top of the cake with the mandarin oranges. Archives

» photo

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