Tuesday, August 5, 2014

Orangesicle Sheet Cake

There are essentially two types of cooks.  The type that has to have a recipe to follow word for word and the type that cannot, for the life of them, stick to a recipe.

My sister is the latter.

This recipe was already an alteration of a cake mix, then she had to alter it again.
I don't think there's really anything wrong with either type of cook.  The first type is probably going to have more successes, but they're also going to have a hard time expanding their culinary repertoire.  The second type might have more kitchen fails, but when it works, it pays off.

Basically, what I'm saying is that my sister is a good cook and this recipe makes a good cake!

Recipe by Melissa Flinn
1 yellow cake mix
1 small box vanilla pudding
1 c. oil
1 c. sour cream
1/2 c. milk
1/4 c. fresh orange juice
3 eggs
1 Tbsp. dried orange zest (could substitute for 1/2 tsp. fresh orange zest)
For the Icing:
zest of 1 orange
1 stick butter
powdered sugar (~3 c.)
1 tsp. vanilla
pinch salt
orange juice (~1 Tbsp.)
cream (~1 Tbsp.)

1.  In a large mixing bowl, beat together all cake ingredients.

2.  Pour batter into a greased and floured sheet cake pan and bake at 350˚ according to box directions +5-10 additional minutes.  (Knife test.)  Remove from oven and cool in pan, on a wire rack.

3.  While cake is cooling, prepare your icing.  In a medium mixing bowl, beat together butter and orange zest.

4.  Stir in powdered sugar, vanilla and salt.  Add enough orange juice and cream to get the desired consistency.  If it gets too runny, add more powdered sugar.  (Taste test along the way to see what you need.)

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