Serves: 12
Total Calories: 69
1- Heat oven to 350°. Grease bottoms and sides of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening lightly flour.
2- Beat cake mix, orange juice, oil and egg whites in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pans.
3- Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
4- Split each cake layer horizontally to make 2 layers. Fill each layer with generous 1/2 cup pie filling. Frost side and top of cake with frosting. Garnish with orange peel. Refrigerate about 1
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Bake 9-inch rounds 25 to 30 minutes.
1 Serving: Calories 415 (Calories from Fat 155) Fat 17g (Saturated 6g) Cholesterol 0mg Sodium 310mg Carbohydrate 62g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 6% Calcium 4% Iron 6%.
Betty's Tip: Add a touch of easy elegance! Scatter a few fragrant yellow and orange rose petals (just make sure they're pesticide free) on top of the frosted cake. You can also garnish with strips of lemon and orange peel curled together, or for a last-minute embellishment, use small wedges of lemon and orange.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon-Filled Orange Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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