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INGREDIENTS
- 1
- box Betty Crocker® SuperMoist® white cake mix
- 1 1/4
- cups water
- 1/3
- cup light olive oil
- 1/4
- cup sweet Marsala, Muscat or sherry dessert wine, or orange juice
- 1
- tablespoon grated orange peel
- 3
- eggs
- 1
- container (12 oz) Betty Crocker® Whipped whipped cream or vanilla frosting
- 1 1/2
- teaspoons grated orange peel
- 1
- tablespoon sweet Marsala, Muscat or sherry dessert wine, or orange juice
- 1
- tablespoon grated orange peel
DIRECTIONS
- Heat oven to 325°F (300°F for dark or nonstick pan). Generously spray bottom only of 10-inch springform pan with baking spray with flour.
- In large bowl, beat cake mix, water, olive oil, 1/4 cup wine, 1 tablespoon orange peel and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 57 minutes or until toothpick inserted near center comes out clean. (Top of cake may appear dark golden brown and rippled.) Cool completely, about 1 hour.
- Carefully run knife around side of pan to loosen; remove side of pan. Transfer cake to serving plate. In medium bowl, stir frosting, 1 1/2 teaspoons orange peel and 1 tablespoon wine until well blended. Frost top and side of cake. Garnish with 1 tablespoon orange peel. Store loosely covered in refrigerator.
