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Ingredients
- Glaze:
- 1 package yellow cake mix
- 1 cup fresh orange juice
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup confectioners' sugar, sifted
- 3 tablespoons fresh orange juice
- 1 teaspoon fresh grated orange zest (from 1 orange)
- Frosting:
- 1 (8 oz.) package cream cheese, at room temperature
- 8 tablespoons butter (1 stick), at room temperature
- 3 cups confectioners' sugar, sifted
- 2 tablespoons fresh orange juice
- 1 tablespoon grated orange zest
Preparation
Step 1
Place a rack in center of oven and preheat oven to 350 degrees. Prepare pan(s). Set aside.
Place cake mix, orange juice, oil, sugar, vanilla, and eggs in a large mixing bowl. Blend on low for one minute. Stop and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping sides again if needed. The batter should look thick and well-blended. Pour batter into prepared pan(s) and place in oven.
Bake cake until it is golden brown and just starts to pull away from the sides of the pan(s). Bundt pan: 45 to 47 minutes. Place pan on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge o the cake and invert it onto a rack to cool completely, 30 minutes more.
Meanwhile, prepare the glaze. Combine the confectioners' sugar, fresh orange juice, and orange zest in a small bowl and stir with a wooden spoon until smooth.
Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.
Note: A variation is using two 9-inch layers and icing with Fresh Orange Cream Cheese Frosting.
Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well combined, 1 minute. Then add the orange juice and zest to the mixture. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.
Use at once to frost the top and sides of the cake.