My mom taught in a Catholic elementary school for several years and when the staff would have potlucks, the nuns would bring this cake with them. Who says nuns don't have a sense of humor?
When my mom would make it, I loved it so much that when I went vegan, I had to veganize it.
I don't know if I would go so far as to say it's better than the horizontal bop, but it is a very, very good cake and it's extremely easy to make. Since I posted it on VegWeb about four years ago, it's gotten really good reviews. If you find it there, it'll be a bit different from this one because that's when Hip Whip was still around. Anyone remember that stuff? Well, since that time Hip Whip is no longer, but we have a much better vegan whipped topping now called Soyatoo.
This is the first "better than sex" cake recipe I've ever seen that doesn't include chocolate, but don't let that deter you from trying it out. The ingredients may seem a bit odd, but together they make a very moist, scrumptious treat that'll make your mouth sing!
1 package yellow cake mix
2/3 cup canola oil
4 egg replacers (like Ener-G)
11 oz. can mandarin oranges (do not drain!)
Frosting ingredients (optional but highly recommended, you can use another frosting if you want):
8 oz. whipped topping
1 package instant vanilla pudding
8 oz. can crushed pineapple (do not drain!)
Mix cake ingredients together (do not drain the oranges!) with beaters until well mixed. Oranges should be broken up completely. Pour into greased 9 x 13 pan and bake at 350 degrees for 35 minutes. Let cool completely before frosting.
For frosting, mix pineapple with the dry pudding mix (do not drain any of the juice from the pineapple!). Fold in the whipped topping. Spread on cake when cooled.