Fresh Orange Cake
Contributed by Susan
Source: The Cake Mix Doctor

See also: Using Cake Mixes to Create Desserts

When the author needs a cake in a hurry, she says, she usually makes
this one or a lemon variation. Most people have the ingredients on hand,
and the cake bakes up beautifully moist every time.

CAKE:
1 18.25-ounce package yellow cake mix with pudding
1 cup fresh orange juice
1/2 cup vegetable oil
1/4 cup sugar
1 teaspoon pure vanilla extract
4 large eggs

GLAZE:
1 cup confectioners' sugar, sifted
3 tablespoons fresh orange juice
1 teaspoon fresh grated orange zest

Preheat oven to 350 degrees. Lightly mist a 12-cup Bundt pan with
vegetable oil spray, then dust with flour, shaking out excess. Set
aside.

Place the cake mix, orange juice, oil, sugar, vanilla and eggs in a
large mixing bowl. Blend on low speed for 1 minute. Stop the machine and
scrape down the sides of the bowl with a rubber spatula. Increase speed
to medium and beat 2 minutes more, scraping the sides down again if
needed. The batter should look thick and well blended. Pour batter into
prepared pan and place on middle rack of oven.

Bake until cake is golden brown and starts to pull away for the sides of
the pan, 45 to 50 minutes. Remove from oven and place on wire rack to
cool for 20 minutes. Run a long, sharp knife around the edge of the cake
and invert it onto a wire rack to cool completely, 30 minutes more.

Make glaze: Combine the sugar, juice and zest in a small bowl and stir
until smooth. Place the cake on a serving platter and pour the glaze
over the top, letting it drizzle down the sides. Let the glaze set a few
minutes before slicing. Makes 16 servings.

DATA PER SERVING: 258 calories, 3 grams protein, 37 grams carbohydrates,
12 grams fat (3 grams saturated), 40 percent calories as fat, 0.1 gram
fiber, 53 milligrams cholesterol, 226 milligrams sodium.