Luscious lemon and oh, so orange marry with fluffy white frosting for a dreamy dessert cake.
box Betty Crocker™ SuperMoist™ white cake mix
Juice from 1 orange, plus water to measure 1 1/4 cups
Vegetable oil and egg whites called for on cake mix box
teaspoons grated orange peel
can (15 3/4 oz) lemon pie filling
container Betty Crocker™ Whipped fluffy white frosting
Grated orange peel, if desired
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake 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 mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites. Chill completely cooled layers 45 minutes before cutting.
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 loosely covered in refrigerator.
To split cake rounds evenly, mark side of cake with toothpicks and cut with a long, thin knife.
Garnish with strips of lemon and orange peel curled together, or for a last-minute garnish, use small wedges of lemon and orange.
Add a fragrant mound of yellow and orange rose petals to the top of the cake for an elegant extra-special cake.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 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; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.