ut excess flour.
Place cake mix, orange juice, oil, sugar, vanilla
ixing bowl, sift together the cake flour, baking powder, salt, sugar
tube pan. If using fresh oranges, zest and juice them
Prepare orange cake mix according to directions and bake in a 13 x 9 x 2-inch pan.
While cake is cooking, combine orange juice and sugar.
When cake is done, remove from oven and pour orange juice mixture over top and let soak into cake.
Serve warm.
Beat peach pie filling until small pieces.
Add orange cake mix, eggs (beaten) and sour cream.
Bake for 25 to 35 minutes.
cks.
Variations:
WHITE CAKE.
Follow the same
rease and flour a 9\" cake pan.Preheat oven to 350
n a large bowl, beat cake ingredients on low speed 30
lour a 9 x 13 cake pan. Set aside.
Cream
f a 8 inch round cake pan with parchment paper.
In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour into a greased 9x13 in baking pan.
Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
Cool on a wire rack.
Frosting:
In a small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the orange marmalade and confectioners' sugar.
Spread over cake.
Keep in refrigerator.
oppy seeds, vanilla and grated orange zest. Pour batter into the
rep the batter.
Whirl orange chunks in a food processor
t a time, and the orange zest.
Add dry ingredients
adyfingers.
Combine 1 cup orange juice and sugar in saucepan
ntil incorporated.
Add the orange zest and vanilla.
Add
il, buttermilk and vanilla or orange extract, beat one minute using
f oven.
Spray 8\" cake pan with non-stick spray
tube pan. If using fresh oranges, zest and juice them
owl, beat almonds, and remaining cake ingredients except for marmalade with