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Sparkling Orange Champagne Cake

List of Ingredients




1 can (11 ounces) mandarin orange segments, drained and liquid
reserved
1 package Betty Crocker SuperMoist White Cake Mix
1 1/3 cups nonalcoholic or regular champagne
4 eggs
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup powdered sugar
1 tablespoon nonalcoholic or regular champagne
( I use gingerale to substitute all champagne)

Preheat oven to 350°. Grease and flour 12-cup bundt cake pan. Cut orange
segments into thirds. Beat cake mix, 1 1/3 cups champagne, the eggs,
oranges and pudding mix (dry) in large bowl as directed on package. Pour
into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes in pan. Turn pan upside down onto heatproof
plate; remove pan. Cool completely. Stir together powdered sugar, 1
tablespoon champagne and 2 teaspoons liquid from oranges until smooth
and thin enough to drizzle (if necessary, add more liquid from oranges).
Drizzle over cake. If desired, twist colored cellophane; insert into center of
cake, cutting to fit as necessary. Sprinkle with colored sugar if desired. High
Altitude (3500-6500 ft): Follow High Altitude directions on package. Bake
50-55 minutes.


Recipe