Orange Cake

            
Recipe By: Angie LaSala
“This is the best cake I have ever tasted. My mom gave me this recipe and I can’t make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!”

Ingredients

1 (18.25 ounce) package yellow cake mix

1 (3 ounce) package instant lemon pudding mix

3/4 cup orange juice

1/2 cup vegetable oil

4 eggs

1 teaspoon lemon extract

1/3 cup orange juice

2/3 cup white sugar

1/4 cup butter

Directions

Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

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