Italian Orange Cake - cooking recipe

Ingredients

Cake
1 (18 1/4 ounce) 'super moist' white cake mix
1 1/4 cups water
1/3 cup light olive oil
1/4 1/4 cup sherry dessert wine or 1/4 cup orange juice
1 tablespoon fresh orange zest
3 eggs
Frosting
1 (12 ounce) container vanilla or (12 ounce) container whipped cream frosting
1 1/2 teaspoons fresh orange zest
1 1 tablespoon sherry dessert wine or 1 tablespoon orange juice
Garnish
1 tablespoon fresh orange zest

Preparation

Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour).
In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour.
Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.