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Dreamsicle Cake

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Ingredients

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Mandarin Orange Cake Layer

  • 15.25 ounce French Vanilla Moist Cake Mix

  • 1 cup of melted Challenge Unsalted Butter

  • 3 eggs

  • 15 ounce can of mandarin oranges, reserving one cup of juice from can

  • 6 ounce package of orange flavored gelatin, divided

  • 1/8 cup of fresh orange zest (about one orange)

  • Creamsicle Ice Cream Layers

  • 12 ounces of Challenge Cream Cheese, softened

  • ¾ cup of sugar

  • ¼ cup of milk

  • 16 ounce tub of whipped topping, thawed

  • 2 teaspoons of vanilla

  • ½ teaspoon of orange extract (optional)

  • Extras

  • 8 ounce tub of whipped topping, thawed

  • Fresh orange slices

 

Directions

  1. Preheat oven to 350 or as directed on cake mix. Grease the bottom of a 12 inch spring form pan.

  2. In a large bowl, mix together cake mix, Challenge Butter, eggs and the mandarin orange juice on low speed until ingredients start to combine. Beat on high speed for two minutes, then mix in 5 tablespoons of the orange gelatin. Carefully fold in the mandarin oranges and orange zest. Pour into prepared pan and bake for 35-40 minutes or until cake is baked through. After 10 minutes, remove cake from pan and cool completely. If cake “domes” up in the middle, cut off top portion with a serrated knife to flatten the top surface.

  3. In a large mixing bowl, beat together Challenge Cream Cheese, sugar and milk until light and creamy. Fold in whipped cream.

  4.  Divide mixture between two bowls. In the first, stir in the vanilla extract to create the vanilla cream layer. In the next bowl, add the remaining orange gelatin to create the orange cream layer. If a more intense orange flavor is desired, add the orange extract.

  5. To assemble, place cake back into clean spring form pan. Line edges of pan with parchment paper for easy removal. Place orange cream on cake, spreading out in an even layer. Next spread on the vanilla cream to create the final layer. Place cake in freezer and freeze until firm, about 6 hours.

  6. When frozen, remove cake from freezer and frost with the whipped topping. Decorate with orange slices. Store in freezer until needed, and remove 10 minutes before serving for easier cutting. For neat looking slices, dip knife into hot water before slicing.

Serves 12

 

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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