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Orange tangerine cake (or cupcakes)

List of Ingredients


1 (18.5 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup tangerine juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup tangerine juice
2/3 cup powdered sugar
1/4 cup butter









Recipe




Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan
or line a muffin pan with paper cups.


In a medium bowl, stir together the cake mix and instant pudding. Add the
tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into
the prepared pan or pans.


Bake for 35 to 40 minutes in the preheated oven, until the cake springs back
to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan
for 10 minutes before removing from pan to cool completely.


In a small saucepan, combine the remaining tangerine juice, sugar and butter
over medium heat. Stir frequently until the mixture is smooth. Drizzle over
cooled cake or cupcakes.



Makes 1 - 10 inch Bundt pan or 24
cupcakes




Wendy T. I got this recipe from All Recipe.com