Juice from 1 orange, plus water to measure 1 1/4 cups
Vegetable oil and egg whites called for on cake mix box
1 1/2
teaspoons grated orange peel
1
can (15 3/4 oz) lemon pie filling
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
Grated orange peel, if desired
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Steps
1
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.
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 loosely covered in refrigerator.
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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.
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Nutrition Facts are not available for this recipe
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