Italian Orange Cake

 

1

box Betty Crocker® SuperMoist® white cake mix

1 1/4

cups water

1/3

cup light olive oil

1/4

cup sweet Marsala, Muscat or sherry dessert wine, or orange juice

1

tablespoon grated orange peel

3

eggs

1

container (12 oz) Betty Crocker® Whipped whipped cream or vanilla frosting

1 1/2

teaspoons grated orange peel

1

tablespoon sweet Marsala, Muscat or sherry dessert wine, or orange juice

1

tablespoon grated orange peel

• 1 Heat oven to 325°F (300°F for dark or nonstick pan). Generously spray bottom only of 10-inch springform pan with baking spray with flour.
• 2 In large bowl, beat cake mix, water, olive oil, 1/4 cup wine, 1 tablespoon orange peel and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 3 Bake 50 to 57 minutes or until toothpick inserted near center comes out clean. (Top of cake may appear dark golden brown and rippled.) Cool completely, about 1 hour.
• 4 Carefully run knife around side of pan to loosen; remove side of pan. Transfer cake to serving plate. In medium bowl, stir frosting, 1 1/2 teaspoons orange peel and 1 tablespoon wine until well blended. Frost top and side of cake. Garnish with 1 tablespoon orange peel. Store loosely covered in refrigerator.