Serves: 16
Total Calories: 83
1- Heat oven to 350°. Grease 12-cup bundt cake pan with shortening lightly flour.
2- Beat cake mix, orange juice, oil, vodka, liqueur and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly, until moistened. Continue beating on low speed 2 minutes. Pour into pan.
3- Bake 38 to 43 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate remove pan. Cool cake completely, about 1 hour. Spread Orange Glaze over top of cake, allowing some to drizzle down side. Store loosely covered at room temperature.
Orange Glaze:
Mix powdered sugar, 1 tablespoon orange juice and the orange peel. Stir in additional orange juice, 1 teaspoon at a time, until smooth and consistency of thick syrup.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 1 tablespoon all-purpose flour to dry cake mix. Increase orange juice to 3/4 cup. Decrease oil to 2 tablespoons. Bake 35 to 40 minutes.
1 Serving: Calories 230 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 40mg Sodium 320mg Carbohydrate 37g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 2% Calcium 6% Iron 4%.
Betty's Tip: Harvey Wallbanger cake hails from the 1970s. Based on the popular cocktail made of Galliano®, an anise-flavored liqueur, vodka and orange juice, this cake will bring you back to the groovy days of disco.
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 Harvey Wallbanger Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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