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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From a Betty Crocker mini recipe mag. Times are an estimate; I haven't made yet. Ingredients:
1 (18 1/4 ounce) '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 |
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 |
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.
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