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From Amy's mother
Ingredients
  • subheading: Cakes:
  • 1 yellow cake mix
  • 3 eggs
  • ⅓ cup oil
  • 1 ¼ cups orange juice (use undiluted, thawed orange juice concentrate for stronger flavor)
  • ½ zest of one orange
  •  
  • subheading: Frosting:
  • ¼ cup butter, softened
  • ½ tsp salt
  • 3 cups sifted confectioners’ sugar
  • ¼ cup orange juice
  • ½ zest of one orange
Steps
  1. Cake: Preheat oven to 350°. Before mixing, check the directions on the cake mix box and adjust ingredients to match.
  2. Mix cake batter with electric mixer according to directions, then gently stir in half of the orange zest hand.
  3. Spoon batter into greased miniature muffin tins, about half full.
  4. Bake about 12 to 14 minutes till top springs back when touched. (Bake in two batches for best results.)
  5. Cool on racks then remove from tins and frost.
  6. Frosting: Mix the butter, salt, rest of the zest, and one cup of the sugar.
  7. Alternately add the orange juice and the remaining sugar till the frosting is smooth and creamy enough to stay on top of the cakes.
  8. Spread it on the tops of the cakes and keep at room temperature till serving time.
  9. Once the frosting has “set up,” you can drape aluminum foil over the cakes if you want, but they’ll keep fine without any covering.
 

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