Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: One Single 10-inch Cake Layer
- 18 ounce white or yellow cake mix
- 1-1/4 cups water
- 1/3 cup light olive oil
- 1/4 cup plus 1 tablespoon sherry*, divided
- zest from 2 oranges (about 1/4 cup), divided
- 3 eggs
- 1 pint heavy cream
- 1/2 cup powdered sugar, sifted
Make frosting by beating heavy cream until light peaks form. Gradually add sugar and remaining 1 tablespoon sherry. Hand stir in 1 tablespoon orange zest. Continue beating until stiff peaks form. Remove cake from pan. Place on serving platter. Frost top and sides of cake. Sprinkle remaining orange zest over top. Serve immediately. Store remaining cake in refrigerator.
Notes in the Margin -* - Kathy used sherry, but if you want to keep with the Italian theme, try Marsala wine instead.
Also, if you'd prefer to make this an alcohol-fee cake, substitute the same amount of orange juice for the sherry or Marsala.