Luscious Moist Orange Cake
  • 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
  1. 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.
  2. 1 C fresh orange juice
  3. 1 C powdered sugar
  4. Mix above ingredients. Poke holes in top of cake with a fork. Pour juice mix over cake slowly. Refrigerate for at least 6 hours.
  5. 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
  6. Cool Whip may be used in place of whipped cream, but if done, do not add powdered sugar in step 3.
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