Thursday, January 22, 2009

Butter Pecan Orange Cake

Adapted from: Betty Crocker


1 box Betty Crocker SuperMoist butter pecan cake mix
1 box french vanilla instant pudding mix
3/4 cup of water
1/3 cup sour cream
1/4 cup butter, softened
4 eggs
zest from one orange

1/2 cup Betty Crocker Rich and Creamy vanilla frosting


Heat over to 325 degrees.

Grease and flour bundt cake pan.

In a large bowl, beat dry cake mix, dry pudding mix, water, sour cream, butter and eggs on low speed for 30 seconds. Beat on medium speed for 2 minutes. Mix in orange zest. Spread batter in pan.

Bake cake 46-52 minutes (mine took an extra 15 minutes) or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 2 hours.

In a small microwavable bowl, microwave frosting on medium for 15 seconds. Pour over top of cake, allowing some to drizzle down the side.

No comments:

Post a Comment