Mandarin Orange Cream Pound Cake

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole 16 Ounce Size, Store Bought All Butter Pound Cake
• 1 can 16 Ounce Can, Mandarin Orange Slices (reserve Natural Juices)
• 1 container 8 Ounce Tub (room Temperature) Cool Whip
• ¼ teaspoons Pure Vanilla Extract
• 2 Tablespoons Pure Honey
• 1 cup Confectioners Sugar (plus A Few Pinches For Dusting)
• 3 pinches Cocoa Powder, For Dusting (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the mandarin orange slices, reserving the natural juice in a small bowl, and set the slices aside on a plate.

2. Stir the pure honey and the vanilla extract into the reserved mandarin juice until smooth.

3. In a mixing bowl, fold the room-temperature Cool Whip with the confectioners sugar, leaving a few pinches of sugar aside for dusting, until smooth and thick.

4. Cut the pound cake into eight even slices or layers, then brush the tops with the honey and juice mixture so the cake is lightly moistened.

5. Place a cake slice on each serving plate, spread a generous spoonful of the whipped topping over it, and arrange several mandarin orange slices on top.

6. Repeat with the remaining slices, topping each with whipped cream and orange slices, then chill for 30 minutes so the cream firms up.

7. Just before serving, dust the tops with the reserved confectioners sugar and, if using, a light pinch of cocoa powder.