Italian Orange Cake
"From a Betty Crocker mini recipe mag. Posted for safekeeping. Times are an estimate; I haven't made yet."
photo by countrylivin4me_333
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
-
Cake
- 1 (18 1/4 ounce) 'super moist' white cake mix
- 1 1⁄4 cups water
- 1⁄3 cup light olive oil
- 1⁄4 1/4 cup sherry dessert wine or 1/4 cup orange juice
- 1 tablespoon fresh orange zest
- 3 eggs
-
Frosting
- 1 (12 ounce) container vanilla or (12 ounce) container whipped cream frosting
- 1 1⁄2 teaspoons fresh orange zest
- 1 1 tablespoon sherry dessert wine or 1 tablespoon orange juice
-
Garnish
- 1 tablespoon fresh orange zest
directions
- Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour).
- In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour.
- Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.
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Reviews
-
I must be honest... I have never used a springform pan but I thought I would go out and buy one and try this recipe. I follwed it exactly and I must say this was most YUMMY! Will make this again for sure!
RECIPE SUBMITTED BY
I am in my late 20s and live in Oklahoma. I am married with no children yet (apart from DH!). I'm fluent in Spanish, and would love to learn more languages. I enjoy cooking, but baking is more my forte.
