SO Yummy---my next cooking adventure has got to be this cake!
Lemon-Orange Cake |
| white frosting for a dreamyLuscious lemon and oh, so orange marry with fluffy dessert cake. |
Prep Time:25 min |
Start to Finish:3 hr 5 min |
Makes:16 servings |
| 1 | box Betty Crocker® SuperMoist® white cake mix |
| 1 1/4 | cups orange juice |
| Vegetable oil and egg whites called for on cake mix box | |
| 1 | can (15 3/4 oz) lemon pie filling |
| 1 | container Betty Crocker® Whipped fluffy white frosting |
| Grated orange peel, if desired |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans--except use 1 1/4 cups of orange juice in place of the water. |
| 2. | Cut each cake layer horizontally in half to make 2 layers. Fill layers with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel. Refrigerate about 1 hour or until chilled. Store covered in refrigerator. |
| High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for making batter. Bake 8-inch round 29 to 34 minutes. Bake 9-inch round 26 to 31 minutes. | |
Nutrition Information:1 Serving: Calories 310 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat2g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 46g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 6%; Iron4% Exchanges: 1 Starch; 2Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3
Mom suggested to use an orange cake mix instead of a white cake mix with orange juice. She said it just didn't taste that orangey when she made it.
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