ORANGE SWIRL CAKE

Orange Swirl Cake image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup water
1/2 cup vegetable oil
4 eggs
1 box (4-serving size) Jell-O™ orange-flavored gelatin
1/2 teaspoon orange extract, if desired
4 oz unsweetened baking chocolate
3 cups powdered sugar
1/2 cup butter or margarine, softened
2 teaspoons vanilla
1/3 cup milk

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.

Nutrition Facts : Fat 5, ServingSize 1 Serving, TransFat 0 g