| 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. |
| 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.
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| To split cake rounds evenly, mark side of cake with toothpicks and cut with a long, thin knife. Look here for more help. |
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| Garnish with strips of lemon and orange peel curled together, or for a last-minute garnish, use small wedges of lemon and orange. |
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| Add a fragrant mound of yellow and orange rose petals to the top of the cake for an elegant extra-special cake. |
Nutrition Information:
310 ( 110); 12g ( 3g, 2g); 0mg; 330mg; 46g ( 0g, 32g); 3g 0%; 6%; 6%; 4% 1 ; 2 ; 0 ; 2 1/2 3