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By Root 1005 0

and the banana cake, and applesauce cake, and believe it or not, a pretty incredible mandarin orange cake. I always have a can of mandarin oranges in the pantry, making this cake doable at the drop of a hat. The oranges and the oil make it incredibly moist, and to boost the flavor I add a tablespoon of sherry, but you could just as easily use vanilla. Thanks to all the readers who have sent me their versions of mandarin orange cakes through the years. This recipe is a product of them all, with my added touches.

serves:

16 to 20

prep:

20 minutes

bake:

30 to 35 minutes

cool:

20 minutes

For the cake

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 can (15 ounces) mandarin oranges packed in juice

1 package (18.25 ounces) plain yellow or vanilla cake mix

½ cup vegetable oil

3 large eggs

1 tablespoon medium-dry sherry or pure vanilla extract

How to Make the Best Cream Cheese Frosting

Cream cheese frosting is great for many reasons—it’s as creamy as its name suggests, it’s not as sweet as buttercream frosting, and it’s a snap to prepare. After making it hundreds of times while testing recipes for my books, I’ve come to some conclusions that should help you in the kitchen.

1. Reduced-fat cream cheese seems to be moister than regular cream cheese. But if I am making a plain cream cheese frosting I will use either one—whichever is in the refrigerator. However, if I am adding fruit to the frosting, as in strawberry cream cheese or pineapple cream cheese frosting, I’ll use regular cream cheese so the frosting will firm up nicely.

2. Depending on the cake and my mood, I often add a half stick of butter to a package of cream cheese or a half package of cream cheese to a stick of butter, to lighten up the frosting. By making this simple adjustment you can create a frosting that is either more cream cheese–like in texture or more buttery and fluffy.

3. Always place your cream cheese and butter on the counter so they can come to room temperature before you beat them. Allow your liquids to come to room temperature, too.

4. If you have no choice, place the unwrapped cream cheese on a plate in the microwave on high power until soft, 20 to 30 seconds.

5. After frosting a cake with cream cheese frosting, whether it is a sheet cake or a layer cake, place the cake in the refrigerator to chill so the frosting has time to set; it will take about 20 minutes. Then you can cover the pan or the cake with aluminum foil or place it in a cake saver and take it with you. This makes slicing easier, too.

For the sherry cream cheese frosting

8 tablespoons (1 stick) butter, at room temperature

4 ounces cream cheese, at room temperature

2 tablespoons medium-dry sherry

3½ cups confectioners’ sugar, sifted

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Drain the mandarin oranges and reserve ½ cup of the juice. Place the mandarin oranges, the ½ cup of juice, cake mix, oil, eggs, and 1 tablespoon of sherry in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and the oranges are nearly smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pan to a wire rack and let the cake cool for about 20 minutes.

4. While the cake cools, make the sherry cream cheese frosting. Place the butter and cream cheese in a large mixing bowl and beat with an electric mixer on low