KITTY'S ORANGE CAKE
A recipe from Joanne Fluke's Book "Key Lime Murder". I don't like anything Orange, and am not a huge fan of cake, but I do like this cake.
Provided by mandabears
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Grease and flour Bundt pan. I use Bakers Joy spray.
- Dump the cake mix in a large mixing bowl.
- Mix in orange Jell-O powder.
- Add the orange juice, orange extract, oil and orange zest.
- Mix all ingredients together until they are well blended.
- Add eggs one at a time, mixing after each addition.
- Beat for 2 minutes on medium speed with electric mixer.
- Fold in mini chips by hand.
- Pour cake batter into pan.
- Bake cake for 45-55 minutes or until side of cake separates from side of pan.
- Cool on a rack for 20-25 minutes.
- Loosen the outside edges and middle edges of cake and turn cake onto rack.
- Let cake cool completely on rack.
- Frostng:.
- put butter in bottom of a 2 cup microwave safe bowl.
- Add the semi sweet morsels.
- Heat on high for 1 minute.
- Stir to make sure morsels are melted;repeat at 15 second intervals until they are melted.
- Add the orange extract and stir in: add the orange juice one teaspoon at a time, stir after each addition.
- Pour frosting over the ridge of the cake, letting it run down the sides of the cake.
Nutrition Facts : Calories 5820.4, Fat 305.8, SaturatedFat 100.3, Cholesterol 820.4, Sodium 4267.5, Carbohydrate 727.2, Fiber 27.5, Sugar 501.7, Protein 71
ORANGE KISS-ME CAKE
A whole orange is ground up and added to this cake along with raisins and walnuts. A delightful fruit filled cake!
Provided by Bea Gassman
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together. Set aside.
- In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, shortening and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake. Garnish with orange slices.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 27.3 g, Cholesterol 18.9 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 160.4 mg, Sugar 16.4 g
KITTY CAT CUPCAKES
On a bake sale table or alone at home, these feline treats won't last nine lives! The cute candy faces will catch attention fast...and the tasty orange-coconut cake from Doris Barb if El Dorado, Kansas will have folks snatching seconds.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 21
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition. , In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes. , Arrange M&M's for eyes and nose, licorice for mouth and sprinkles for whiskers. For ears, cut wafers into quarters with a serrated knife; place two on each cupcake, rounded side down. Sprinkle with coconut. Refrigerate until serving.
Nutrition Facts : Calories 387 calories, Fat 14g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 209mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
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