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Italian Orange Cake

Olive oil and sweet Marsala wine add an Italian touch to white cake mix and creamy, ready-to-spread frosting.

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 14%

3 Stars 14%

2 Stars 14%

1 Stars 14%

Member Reviews ( 1 )

b3014565-6700-417a-b0dd-b90a9dd5a71c

Prep Time 20 min
Total Time 2 hr 10 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

If springform pan is unavailable, bake cake in 13x9-inch pan at 350°F (325°F for dark or nonstick pan) 30 to 35 minutes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 4g, 4% Trans Fat 2g 2% ),
Cholesterol: 55mg; 55%;
Sodium: 310mg; 310%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 0g 0% Sugars 31g 31% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 5/12/2010 6:38:18 AM REPORT ABUSE Gracie07 said:

Rating:

I really liked this cake, I used the orange juice instead of the sweet marsala wine, but it was still a great hit. I took the cake to work with me and everybody loved it. I am also thinking that this recipe would be great with whip cream instead of a frosting or somehow incorporated both ingredients. This cake is kind of heavy and reminded me a little of a pound cake, kinda moist, kinda heavy and soooo good.

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