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Prep 20min
Total3hr10min
Servings16
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Ingredients
Cake
1
box Betty Crocker™ Super Moist™ Yellow Cake Mix
1
tablespoon grated orange peel
1/2
cup water
1/2
cup orange juice
1/2
cup vegetable oil
3
eggs
2
tablespoons poppy seed
Orange Glaze
1
cup powdered sugar
1/4
teaspoon grated orange peel
1
to 2 tablespoons orange juice
Additional grated orange peel, if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
2
In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
3
Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
4
In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down sides. Garnish with additional orange peel. Store loosely covered.
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The orange part of the peel packs the most flavor. So grate only the bright orange skin and avoid the bitter-tasting white layer.
In a rush? In small microwavable bowl, microwave 1/2 container Betty Crocker® Rich & Creamy vanilla frosting with 1/4 teaspoon grated orange peel uncovered on High 15 to 25 seconds. Stir, then pour over cake.
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Nutrition Facts are not available for this recipe
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