Italian Orange Cake

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  • 20 min prep time
  • 2 hr 10 min total time
  • 10 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Recipe Step Photos

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