Wednesday, May 09, 2007

Katie's KLipBoard

[This is a new edition to my blog I'm going to try. I'm always finding good ideas in magizines and online, I'm just going to blog them to keep track of them. Who knows, maybe I'll inspire someone?!]

SO Yummy---my next cooking adventure has got to be this cake!

Lemon-Orange Cake
white frosting for a dreamyLuscious lemon and oh, so orange marry with fluffy dessert cake.

Prep Time:25 min
Start to Finish:3 hr 5 min
Makes:16 servings

full starfull starfull starfull starempty star

1box Betty Crocker® SuperMoist® white cake mix
1 1/4cups orange juice

Vegetable oil and egg whites called for on cake mix box
1can (15 3/4 oz) lemon pie filling
1container Betty Crocker® Whipped fluffy white frosting

Grated orange peel, if desired

1.Heat oven to 350°F (325°F for dark or nonstick pans). Make 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 in place of the water.
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 covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for making batter. Bake 8-inch round 29 to 34 minutes. Bake 9-inch round 26 to 31 minutes.

Nutrition Information:1 Serving: Calories 310 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat2g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 46g (Dietary Fiber 0g, Sugars 32g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 6%; Iron4% Exchanges: 1 Starch; 2Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3

1 comment:

  1. Mom suggested to use an orange cake mix instead of a white cake mix with orange juice. She said it just didn't taste that orangey when she made it.


Hi! Thanks for stopping by!

other posts you may like

Related Posts Plugin for WordPress, Blogger...