Ingredients
1
box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix
1
cup milk
1
cup Cool Whip frozen whipped topping, thawed
1
can (11 oz) mandarin orange segments, well drained
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
Toasted slivered almonds, if desired
White chocolate curls, if desired
Preparation
In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes 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.
