Italian Orange Cake

Submitted by KlynnPadilla

"From a Betty Crocker mini recipe mag. Posted for safekeeping. Times are an estimate; I haven't made yet."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 12

ingredients

• Cake

• 517.37 g 'super moist' white cake mix
• 295.73 ml water
• 78.78 ml light olive oil
• 59.14 59.14 ml sherry dessert wine or 59.14 ml orange juice
• 14.79 ml fresh orange zest
• 3 eggs

• Frosting

• 340.19 g container vanilla or 340.19 g container whipped cream frosting
• 7.39 ml fresh orange zest
• 14.79 14.79 ml sherry dessert wine or 14.79 ml orange juice

• Garnish

• 14.79 ml fresh orange zest

directions

1. Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour).
2. 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.
3. 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.

Reviews

[countrylivin4me_333]

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!