Luscious Moist Orange Cake


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Found this in RiverTime Recipes, a cookbook I bought while we were on the river barge last week. I'm not much of a dessert eater but this sounds great.

This sounds similar to the Orange Marmalade Cake from the Mitford Series minus the marmalade. Also that cake is made from scratch. Carol


Ingredients You'll Need

1 cake mix (yellow or lemon)
1 box instant lemon pudding
3/4 C vegetable oil
3/4 C water
4 eggs
1 C fresh orange juice
1 C powdered sugar
1 C sour cream
1 C whipped sweet cream*
1/2 C powdered sugar
1 orange


Directions

Grease large tube pan and set oven to 325°. Mix all ingredients. Pour batter into tube pan. Bake about 1 hour, 15 minutes. Cool cake as usual and place on a cake plate with raised edges.


1 C fresh orange juice


1 C powdered sugar


Mix above ingredients. Poke holes in top of cake with a fork. Pour juice mix over cake slowly. Refrigerate for at least 6 hours.


Step 3 is to be completed 2-3 hours before serving cake. Mix creams and sugar. Spread over cake (top and sides) and chill. Thinly slice orange and use to decorate top of cake. Yield: 12 servings


Cool Whip may be used in place of whipped cream, but if done, do not add powdered sugar in step 3.


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