Mandarin Orange Cake

 Ingredients:

•  1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup walnuts if desired
• 1 (11 ounce) can mandarin orange segments
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Or pour into three prepared 8-inch pans.
2. In a large bowl, combine cake mix, eggs, oil, walnuts, and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan(s).
3. If using 9x13 pan bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using three 8-inch pans, bake at 350° for 20-25 minutes. Allow to cool.
4. To make the topping: In a large bowl, beat together pineapple with juice and dry pudding mix until blended. Fold in whipped topping. Spread on top of cake (and between layers, if necessary). Keep refrigerated.

Fast and Easy Chocolate Pudding

Ingredients:
1/3 cup sugar
1/4 cup cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla

Directions:
In a 2-quart microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered on high for 3 minutes; stir. Microwave 3-6 minutes longer or until thickened, stirring after each minute. Pour into individual serving dishes. Makes 4 half-cup servings.