Enhanced Orangesicle Cake Mix Cake
Enhanced Orange Creamsicle Cake
Servings 12
Cost 5
Ingredients
- 1 box 15.2 oz Pillsbury Orange Creamsicle flavored cake mix
- 1 cup Pillsbury's Best flour or White Lily stir well or weigh before measuring (4.5 oz)**
- 1 cup granulated sugar
- ¾ teaspoon salt
- 3 large eggs
- 1 cup water
- ⅓ cup fresh orange juice
- 2 tablespoons vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 teaspoons orange zest
Vanilla Frosting
- 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- ⅛ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- 3-4 tablespoons whole milk
Instructions
- Preheat oven to 350 degrees F. Spray two 9 inch round cake pans with sides THAT ARE AT LEAST 2 inches high, with flour-added baking spray.
- Combine all ingredients in a large mixing bowl and stir to mix. With an electric mixer, beat for a full minute, scraping sides of bowl well.
- Divide batter evenly among pans (if you have a scale, you should weigh about 25 oz in each pan).
- Bake for 30 minutes on center rack or until cakes test done. Let cool in pans for 10 minutes, then carefully invert. Let cool completely.
- To make the frosting, beat the softened butter and 1 cup of sugar until smooth. Continue adding sugar gradually until you've used all 4 cups, then beat in the salt and vanilla. Add the milk 1 tablespoon a time, beating until smooth and creamy. If you feel like the icing is too creamy, add a little more sugar. If it is too dry, add more milk.
- Note: I used White Lily and it worked perfectly, but any all-purpose flour should be fine.
