ORANGE CAKE Kathy Virgin

1 18 oz Yellow Cake mix

1/2 cup oil

4 eggs

1 11 oz. can Mandarin orange, with juice

Frosting :

2 cups powdered sugar

2 tablespoons butter

Orange zest of 1 orange

Juice of half the orange, as much as needed

1. Put the cake ingredients into a bowl and beat for 3 to 5 minutes. Place in bundt pan sprayed with Pam. Bake at 350 degrees for 50-55 minutes. Or until toothpick comes out clean. Let set in pan 10 minutes and then remove from pan.

2. Beat together the frosting ingredients. Pouring frosting over the cake while still warm will make more of a glaze. Then let cool on a rack.

Note: You can allow the cake to cool first, then frost.

If I am in a hurry, I put the batter into a greased cookie sheet with sides (aprox. 12X18X1) and bake it at 350 for 15-20 minutes. Toothpick should come out clean and the cake should begin to pull away from the sides.. While still hot, spread with an orange glaze. Orange Glaze: For the cookie sheet size, use 2-3 cups powdered sugar, 2 T butter, Orange zest from one orange and enough orange juice to make it spread smoothly.

Servings: 12

Notes: A yummy frosting for this or any other cake. 15 1/4 oz. can of undrained crushed pineapple, 1small box of instant vanilla pudding, 12-oz container frozen light whipped topping, thawed. Combine ingredients at low speed for 3 minutes. Ice cake and store in refrigerator. Tastes better if made the day before serving. I like to make 3 thin layers of cake and make the cake layered with the cream frosting in between and spread over the cake.