Orange Dream Cake

Ingredients

• 1 box vanilla pudding white instant (4-serving size)
• 1 cup milk 
• 1 cup cool whip frozen thawed
• 11 oz mandarin orange segents drained well canned
• 0.5 cup sugar 
• 0.3 cup milk 
• 2 tablespoons butter softened
• 1 teaspoon orange zest grated
• 0.5 teaspoon vanilla 
• 2  eggs 
• 0.5 cup chocolate white grated
• 1 serving slivered almonds toasted
• 1 serving chocolate curls white
• 1.5 cups frangelico 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• hand mixer
• toothpicks
• cake form

Directions

1. 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.
2. Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
3. 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.
4. Pour into pan.
5. 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.
6. Place cake on serving plate. Spoon topping onto cake.
7. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.