California Supper Cake Recipe




 Biscuit mix2 Cup (32 tbs)
 Granulated sugar1⁄2 Cup (8 tbs)
 Orange rind1 Tablespoon, grated
 Orange juice1⁄2 Cup (8 tbs)
 Butter1⁄3 Cup (5.33 tbs), softened
 Vanilla1 Teaspoon
 Firmly packed brown sugar1⁄3 Cup (5.33 tbs)
 Walnuts1⁄2 Cup (8 tbs), chopped
 Cream1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2637 Calories from Fat 905

% Daily Value*

Total Fat 104 g160.3%

Saturated Fat 45.3 g226.3%

Trans Fat 0 g

Cholesterol 585.3 mg

Sodium 710 mg29.6%

Total Carbohydrates 414 g138.2%

Dietary Fiber 15.4 g61.6%

Sugars 211.9 g

Protein 23 g45.1%

Vitamin A 54.2% Vitamin C 138.4%

Calcium 86.6% Iron 80.1%

*Based on a 2000 Calorie diet


1. Combine biscuit mix, granulated sugar, eggs, orange rind, orange juice, vanilla and 3 tablespoons of the butter or margarine in the large bowl of electric mixer. Beat at low speed 1/2 minute to blend ingredients. Turn mixer speed to medium; beat 4 minutes. Scrape bowl often with rubber spatula.
2. Turn the batter into a buttered 9x9x2-inch baking pan.
3. Bake in moderate oven (350°) 30 minutes, or until center of cake springs back when lightly pressed with fingertip. Cool cake a few minutes on a wire rack.
4. Combine brown sugar, chopped walnuts, remaining butter and cream in small bowl of mixer; beat at medium speed until well blended. Spread on cake. Broil, with top 3 inches from heat, just until topping is bubbly and lightly browned, about 2 minutes. Cool cake on wire rack. Cut into squares.