Happy 3rd birthday, Pazham Pappadam Paayasam…
Hurray, it’s the 3rd birthday!!! With pregnancy and ensuing motherhood, last year was truly unforgettable and incredibly exciting. The new roles made me so busy that I could not keep up the regularity in my blogging. But now things are falling into a new routine in which I have found a tiny little space for my dear blog. I hope and wish that all my friends on this page would continue to support me and this small space of mine. Three years down the lane, when I look back I cannot believe that I could amass so many recipes belonging to different lands and cultures. I hope this endeavor will continue to bear fruit down the lane both for you and us in terms of both culinary experiments and satisfied palates. What more would be more apt to celebrate the 3rd year than a yummy 3 layer orange cake. Keep cooking and enjoy its fruits!!!
Three 8 inch cake pans
Butter for greasing
Yellow butter cake mix 1 box
Eggs 4 nos
Margarine 1 stick (8 oz), softened
Mandarin oranges in light syrup one 15 oz can
For the filling
Instant vanilla pudding mix 1 packet
Crushed pineapple in 100% juice one 20 oz can
Cool whip one 12 oz tub
Lemon juice 1-2 tsp
Mix instant pudding, crushed pineapple with its juice and lemon juice in a large bowl. Fold in cool whip and combine well. Refrigerate until ready to use.
To prepare the cake
Prepare the cake pans by greasing with butter on the bottom and sides. It is advisable to place a parchment paper on the bottom as the orange slices may tend to stick while baking.
In a mixing bowl, add eggs, softened margarine and juice from the orange can. Blend this well using an electric mixer for 2-3 minutes at medium speed. Next add the cake mix and blend for 2 minutes at the same speed. Lastly add the orange slices and fold in using a spatula. Pour the prepared cake batter equally onto 3 greased 8 inch round pans. Bake at 350 for 20-25 minutes or until a toothpick inserted at the center of the cake comes out clean. Cool completely.
Once the 3 layers of cake are completely cooled, place the cake upside down and spread the frosting evenly, top with second cake and repeat the same and then the 3rd cake and frost completely on top and sides. Refrigerate this for at least an hour before digging in..
Recipe courtesy: I got this recipe from a family friend of ours Shobha chechi who got the same from her friend Yzonne daigle (Cajun cooking from the heart of bayou country).