Orange Essence Pound Cake, a delicious summer dessert, paired with Susana Balbo Late Harvest Torrontes…. life doesn’t get much better than this!
Easy Orange Essence Pound Cake
Cake
1 box-13×9 orange cake mix
1 box-4 serving instant white chocolate or french vanilla pudding mix
1/2 cup oil
1 cup water
1/4 cup freshly squeezed orange juice
4 eggs
Frosting
1 can vanilla frosting
Powdered sugar
Orange zest
2 TBSP freshly squeezed orange juice
Preheat oven to 350. Grease and flour bundt pan. Mix all ingredients for cake and mix until moistened. Beat for 2 minutes. Pour batter into bundt pan and bake for 45 minutes or until wooden pick comes out clean. Do not over bake. Let cool for 25 minutes. Remove to wire rack and cool completely. Warm canned frosting in microwave until pouring consistency. Pour desired amount over cake. Let set for 10-15 minutes. Mix 2 TBSP of freshly sqeezed orange juice with enough powdered sugar to make icing. Mix in desired amount of orange zest. 1 TBSP should be enough. Drizzle over cake. Let icing set before serving.
Pairs nicely with Susana Balbo Late Harvest Torrontes! Enjoy.
