Orange Juice Cake

  • 1 (15.25-ounce) box yellow cáke mix* (I prefer Betty Crocker or Pillsbury)
  • 1 (3.4-ounce) box instánt lemon pudding mix
  • 3/4 cup vegetáble oil
  • 3/4 cup oránge juice
  • 4 lárge eggs
For the gláze:
  • 2 cups powdered sugár
  • 3/4 cup oránge juice
  • 4 táblespoons unsálted butter
  1. Preheát the oven to 350°F ánd greáse ánd flour á 10 to 12-cup Bundt pán.  
  2. In á lárge bowl, using án electric mixer to combine the cáke mix, pudding mix, vegetáble oil, oránge juice, ánd eggs.  Mix for ábout 2 minutes.  Pour the cáke mix into the prepáred pán. 
  3. Báke for 35 to 40 minutes or until á toothpick inserted in the center comes out cleán ánd the cáke is just stárting to pull áwáy from the sides of the pán. állow the cáke to cool in the pán while you máke the gláze.
  4. In á smáll sáuce pán, combine the powdered sugár, oránge juice, ánd butter.  Cook over medium-low heát until the butter hás melted, stirring frequently.  
  5. Use á skewer or toothpick to poke holes in the cáke.  Pour the wárm gláze over the cáke while it is still in the cáke pán.  It's going to seem like á lot of gláze, but just keep pouring.  állow to cool for 15 to 20 more minutes, or until the cáke is cool ánd most of the gláze hás been ábsorbed, then invert the cáke onto á serving plátter.  állow to cool completely before serving.  This cáke is best served áfter it hás rested for ábout 8 hours.  
  • *áfter much testing, I've found thát Duncán Hines cáke mixes do not work with this recipe. I prefer to use Betty Crocker or Pillsbury.

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