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Italian Orange Cake

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  0 reviews
  • 20 min prep time
  • 2 hr 10 min total time
  • 10 ingredients
  • 12 servings
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Olive oil and sweet Marsala wine add an Italian touch to white cake mix and creamy, ready-to-spread frosting.

Ingredients

1
box white cake mix with
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) 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

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

Expert Tips

If springform pan is unavailable, bake cake in 13x9-inch pan at 350°F (325°F for dark or nonstick pan) 30 to 35 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
4g
19%
Trans Fat
2g
2%
Cholesterol
55mg
18%
Sodium
310mg
13%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
31g
31%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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