Orange Sheet Cake Food

ORANGE SHEET CAKE

Steps:

• Preheat oven to 350.
• Spray bottom of 9x13" sheet cake pan with cooking spray.
• Set aside.
• Beat first five ingredients with an electric mixer for 4 minutes.
• Pour into the prepared cake pan.
• Bake for 35 minutes.
• For icing, beat the powdered sugar and orange juice with a mixer until smooth.
• (Start with 3/4 cup orange juice. If you want the cake even moister/soggier than it already is, slowly increase the amount of orange juice).
• Remove cake from oven, and poke with many holes- using a chopstick or fork or skewer, etc.
• Pour the icing over the warm cake.

ORANGE REFRIGERATOR SHEET CAKE

Steps:

• 1. Add 1 1/3 cups boiling water to jello plus 1 cup cold water. Set aside at room temperature to set.
• 2. Mix cake as directed and bake according to package directions. Let cool for 20-25 minutes. Use a fork and every 1/2 inch punch holes deep into the cake while still in the baking pan. The more holes, the better it is. Carefully pour jello liquid over the cake getting the liquid into the holes made. Put in Refrigerator while making topping.
• 3. Topping: Add all 3 ingredients into a precooled mixing bowl. Beat until stiff. Take cake out of refrigerator and top with topping. Put back in refrigerator until serving time.

FLORIDA ORANGE CAKE

Steps:

• Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish.
• FOR THE CAKE: In large mixing bowl, combine cake mix, orange juice, eggs, water & oil.
• Beat on low speed 30 seconds, then for 2 minutes on medium.
• Pour into prepared baking dish, & bake 30-35 minutes or until toothpick inserted near center comes out clean.
• Cool to room temperature on wire rack.
• FOR THE FROSTING: In small mixing bowl, beat cream cheese & butter until smooth.
• Add marmalade & powdered sugar & beat well.
• Spread over cake, then store in refrigerator until ready to serve.