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Sparkling Orange-Champagne Cake




Source of Recipe


Internet


List of Ingredients




1 can (11 oz) mandarin orange segments, drained and liquid reserved
1 pkg Betty Crocker super moist white cake mix
1 1/3 Cups nonalcoholic or regular champagne
4 eggs
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 Cup powdered sugar
1 tbsp nonalcoholic or regular champagne


Recipe



Preheat oven to 350 degrees. Grease and flour 12 Cup bundt cake pan.

Cut orange segments into thirds. Beat cake mix, 1 1/3 Cup champagne, the eggs, oranges and pudding mix (dry) in large bowl as directed on pkg. Pour into pan.

Bake 45-50 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 Tbsp. champagne and 2 tsp. liquid from oranges until smooth enough to drizzle. Drizzle over cake.