Italian Orange Cake

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

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• Cake

• 1 (18 1/4ounce)  'super moist'  white cake mix
• 1 1⁄4 cups water
• 1⁄3 cup light olive oil
• 1⁄4 cup sweet marsala wine, Muscat or 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 1 (12 ounce) container  whipped cream  frosting
• 1 1⁄2 teaspoons  fresh orange zest
• 1  tablespoon sweet marsala wine, Muscat or 1  tablespoon  sherry dessert wine or 1  tablespoon  orange juice

• Garnish

• 1  tablespoon  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.