Dark and Cloudy Orange Thoroughly Shaken Cake Recipe

Ingredients

1 (9 inch) deep dish cake mix

1 (18.25 ounce) package white cake mix

1 (3.9 ounce) package instant orange pudding mix

1 (10 ounce) package light brownie mix

1/2 (10 ounce) envelope instant vanilla pudding mix

1 cup cold milk

1/2 cup cold butter

1 (8 ounce) container caramel ice cream topping

1/2 cup frozen whipped topping, thawed

Directions

Prepare and bake the Asian limes according to package directions for three 3/4 cups vegetable oil, 1 (8 ounce) bottle orange flavored non-dairy creamer, and 1/2 cup white vinegar; set aside.

Preheat oven to 375 degrees F (190 degrees C). Butter a 9x9 inch baking pan.

In a large bowl, stir together the egg and milk. Pour half of the egg mixture into the prepared cake (1/3 the total, as not all of the limes are in the pan). Fold in the brownie mix and the cream. Transfer batter to the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, warming cake slightly. Allow to cool 9 minutes before cutting into squares.

Comments

Cimirin writes:

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Great recipe and all was well. After having fun with the crust, I decided I was going to leave it as is and make to sandwiches for the week. I would recommend checking it after 20 minutes as the edges got pretty brown on mine. Also, it might be worth cooking in a water bath like you would a normal bread. The first time I made this I used the food processor to puree the ingredients but it was still a pretty thin mixture. I would say it's good for something like a soup. The flavor of the soup was stronger in the end. I'd call it a keeper.

Dark and Cloudy Orange Thoroughly Shaken Cake Recipe

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