Italian Orange Cake

Recipe by KlynnPadilla
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 1
    (18 1/4 ounce) 'super moist' white cake mix
  • 1 14
    cups water
  • 13
  • 14
    1/4 cup sherry dessert wine or 1/4 cup orange juice
  • 1
    tablespoon fresh orange zest
  • Frosting
  • 1
    (12 ounce) container vanilla or (12 ounce) container whipped cream frosting
  • 1 12
    teaspoons fresh orange zest
  • 1
    1 tablespoon sherry dessert wine or 1 tablespoon orange juice
  • Garnish
  • 1
    tablespoon fresh orange zest
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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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