| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup milk |
| 1 | package (3 oz) cream cheese, softened |
| 2 | teaspoons grated orange peel |
| 3 | eggs |
| Powdered sugar, if desired |
| 1. | Heat oven to 325°F. Generously grease 9- to 10-cup fluted tube cake pan (use star, festival shape or other shape if desired) with shortening and lightly flour, or spray pan with baking spray with flour. |
| 2. | In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan. |
| 3. | Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. |
| 4. | Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered at room temperature. |
| No change. |
|
| When grating orange peel, take care not to include any of the white pith, which is bitter tasting. |
|
| Looking to showcase this cake but don't have a cake pedestal? Secure a rimmed cake plate to a compatible upside-down bowl with sticky wax or hot glue (not recommended for fine china, crystal or antiques). The pieces will be secure yet easy to separate for cleaning. |
Nutrition Information:
190 ( 50); 5g ( 2 1/2g, 1/2g); 45mg; 240mg; 33g ( 2g, 21g); 3g 4%; 35%; 8%; 6% 1 ; 1 ; 0 ; 0 ; 1 2