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Orange Dreamsicle Cake




Source of Recipe


internet


Recipe Introduction


This recipe comes from "The Cake Doctor" by Anne Bryn. It's a great, little cookbook that helps you turn ordinary cake mixes into fabulous cakes.


List of Ingredients




CAKE
vegetable cooking spray
flour for dusting the pan
1 -18.25 oz package moist deluxe yellow cake mix
3/4 cup Miracle Whip® salad dressing (I use sour cream)
1 -1.3 oz envelope whipped topping mix
2 tablespoons finely grated orange zest
3/4 cup fresh orange juice -- from 3 oranges
3 large eggs

GLAZE
1 1/2 cups sifted powdered sugar
2-3 tablespoons fresh orange juice
2 teaspoons lemon juice

Recipe



Place a rack in the center of the oven and heat to 350 degrees F. Generously spray a 10-inch tube pan with cooking spray and dust with flour. Set aside.

Place the cake mix, salad dressing, whipped topping mix, orange zest, juice and eggs in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes,scraping down the sides again as needed. The batter should look well blended and thick. Pour the batter into the prepared pan, smoothing out the top.

Bake cake about 40-45 minutes, or until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan. Remove from oven and cool on a wire rack 15 minutes. Run a long sharp knife around the edge of the cake and invert onto a rack. Cool completely.

Place cake on a serving platter. Stir together the powdered sugar, orange and lemon juices. Spoon over the top of the cake, letting it drizzle into the center and down the sides. Let rest at least 20 minutes for the glaze to set before slicing.

NOTES : Store this cake, covered in plastic wrap, at room temperature up to 3 days. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.