ITALIAN ORANGE CAKE

Italian Orange Cake image

Olive oil and sweet Marsala wine add an Italian touch to white cake mix and creamy, ready-to-spread frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h10m

Yield 12

Number Of Ingredients 10

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Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup light olive oil
1/4 cup sweet Marsala, Muscat or sherry dessert wine, or orange juice
1 tablespoon grated orange peel
3 eggs
1 container (12 oz) Betty Crocker™ Whipped whipped cream or vanilla frosting
1 1/2 teaspoons grated orange peel
1 tablespoon sweet Marsala, Muscat or sherry dessert wine, or orange juice
1 tablespoon grated orange peel

Steps:

Heat oven to 325°F (300°F for dark or nonstick pan). Generously spray bottom only of 10-inch springform pan with baking spray with flour.
In large bowl, beat cake mix, water, olive oil, 1/4 cup wine, 1 tablespoon orange peel and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 57 minutes or until toothpick inserted near center comes out clean. (Top of cake may appear dark golden brown and rippled.) Cool completely, about 1 hour.
Carefully run knife around side of pan to loosen; remove side of pan. Transfer cake to serving plate. In medium bowl, stir frosting, 1 1/2 teaspoons orange peel and 1 tablespoon wine until well blended. Frost top and side of cake. Garnish with 1 tablespoon orange peel. Store loosely covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 31 g, TransFat 2 g