Italian Orange Cake

• Cake
• 1 (18 1/4 ounce) 'super moist' white cake mix
• 1 1/4 cups water
• 1/3 cup light olive oil
• 1/4 1/4 cup sherry dessert wine or 1/4 cup orange juice
• 1 tablespoon fresh orange zest
• 3 eggs
• Frosting
• 1 (12 ounce) container vanilla or (12 ounce) container whipped cream frosting
• 1 1/2 teaspoons fresh orange zest
• 1 1 tablespoon sherry dessert wine or 1 tablespoon orange juice
• Garnish
• 1 tablespoon fresh orange zest

1. Heat oven to 325. Generously spray bottom of 10-12 inch springform pan with baking spray (with flour).
2. In a large bowl, beat cake ingredients on low speed 30 seconds; increase speed to medium and beat 2 minutes. Pour batter into prepared pan. Bake a 10 inch pan 45-50 minutes, a 12 inch pan 35-40 minutes. Top of cake may appear very dark brown and rippled with a crack in center of cake. Cool completely, 1 hour.
3. Carefully run knife around side of pan to loosen, remove side of pan. Transfer cake to serving plate. In medium bowl, combine frosting ingredients; frost cake. Garnish with orange peel. Store loosely covered in refrigerator.

cake, white cake, water, light olive oil, sherry dessert wine, fresh orange zest, eggs, frosting, vanilla, fresh orange zest, sherry dessert wine, fresh orange zest

Taken from www.food.com/recipe/italian-orange-cake-288178 (may not work)