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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Our Test Kitchen staff concludes this fast-to-fix feast with slices of delicate orange cake topped with a dreamy citrus sauce and colorful fruit. Ingredients:
1 can (15 ounces) mandarin oranges |
3/4 to 1 cup orange juice |
1 package (16 ounces) angel food cake mix |
3/4 teaspoon orange extract |
3 drops yellow food coloring, optional |
3 drops red food coloring, optional |
5 teaspoons cornstarch |
1/4 cup cold water |
blueberries, sliced peaches, strawberries and kiwifruit |
Directions:
1. Drain oranges, reserving juice in a 2-cup measuring cup; add enough orange juice to measure 1-3/4 cups. Set aside. Finely chop oranges; drain well and set aside.
2. Prepare cake batter according to package directions; add the orange extract and food coloring if desired with the water. Fold in the chopped oranges. Pour into an ungreased 10-in. tube pan. Bake according to package directions.
3. In a small saucepan, combine the cornstarch and cold water until smooth. Gradually add the reserved orange juice mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Cool to room temperature. Slice cake; serve with fruit and orange sauce. Yield: 12-16 servings.
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