1 pk (18.25 oz) moist yellow cake
-mix
1 tb Grated orange peel
1 c Orange juice
1/4 c Granulated sugar
1 Tb
TABASCO? pepper sauce
1 3/4 c Confectioners sugar
GARNISH
Dried cranberries or
-cherries
Mint leaves
Grated orange peel
Preheat oven to 375?F. Grease a 12 cup Bundt pan. Prepare cake mix
according to package directions, adding grated orange peel to batter. Bake
35 to 40 minutes or until toothpick inserted in center of cake comes out
clean.
Meanwhile, in a 1-quart saucepan over medium heat, heat orange juice,
granulated sugar, and TABASCO? pepper sauce to boiling. Reduce heat to low;
simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orange juice
mixture.
Remove cake from oven. With wooden skewer, poke holes in cake in equal
places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10
minutes. Carefully invert cake into wire rack to cool completely.
In small bowl combine reserved 1/4 cup orange juice mixture and
confectioner’s sugar until smooth. Place cake on platter, spoon glaze over
top of cake. Garnish with clusters of dried cranberries, mint leaves and
grated orange peel.
Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us
Yields
1 Servings
