You’ll be delighted with the double dose of orange flavor in my dessert. The orange-lemon cake is topped with a simple orange glaze—yum!
—ANN ROBINSON BLOOMINGTON, IN
PREP: 15 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 12 SERVINGS
1package lemon cake mix (regular size)
1package (3 ounces) orange gelatin
2/3cup water
2/3cup canola oil
4eggs
ICING
1cup confectioners’ sugar
3to 4 teaspoons orange juice
1. In a large bowl, combine the cake mix, gelatin, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
3. Combine confectioners’ sugar and enough orange juice to reach desired consistency. Drizzle over the cake.