| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Base/mix | 12 | Servings | |
INGREDIENTS
| 1 | pk | DH Orange Cake Mix |
| 1 | pk | Vanilla instant pudding |
| 1/3 | c | Oil |
| Juice of 1 orange plus | ||
| Enough water to make 1c liq. | ||
| 4 | x | Eggs |
| 1 | tb | Grated orange peel |
| 4 | tb | Orange juice |
| 1/3 | c | Sugar |
| Lg resh peach or | ||
| 8oz can sliced peaches | ||
| 1 | pt | Peach/vanilla ice cream |
INSTRUCTIONS
GLAZE GARNISH(OPTIONAL Heat oven to 350F. Grease a 10-in bundt pan with solid shortening;then flour.Blend together in a large gowl:cake mix, pudding mix, 1/3 c. oil, 1 c. juice and water, 4 eggs, orange peel. Mix at medium speed for 2 minutes. Pour into prepared pan. Bake 50-60 minutes. Cake is done when a toothpick inserted in center comes out clean. Cool for 25 minutes in pan, then invert onto cooling rack. GLAZE: In a small saucepan bring 4 TBS orange juice and sugar to boil. Simmer for 2 minutes. Paint over warm cake. Cool completely. GARNISH: Using a melon ball scoop make ice cream balls with the pint of ice cream. Store balls in freezer until ready to serve. Just before serving, fill cake center with ice cream balls. Arrange peach slices on top of cake and around bottom edge. Serve immediately. TIP: If whole cake will not be eaten in one sitting you may prefer to garnish the cake with peaches only and then add the ice cream balls to each individual slice or serving. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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