This recipe brings back memories from my mom. She would make it for us growing up and it’s a dreamy dense, tart pound cake consistency. The glaze adds a little crisp shell to the outside of the cake, and the inverted bottom was so gooey that I would scrape off that layer and eat it by itself.
Ingredients
1 box yellow cake
4 oz orange jello
4 eggs
3/4 cups vegetable oil
1 tsp orange extract
1 cup boiling water
Directions
Mix boiling water with jello, cool.
Add cake mix, orange extract, mix together.
Add 1 egg at a time until well blended
Add cooled Jello mixture and beat 4 minutes with a hand mixer.
Pour into bundt cake pan.
Bake 30-35 minutes at 350 degrees until a toothpick comes out clean.
For the Icing
Mix 1 cup of powdered sugar with 4 tsp orange juice. Drizzle on cooled cake. Drizzling on a hot cake will not create glaze.
The recipe I copied from my mom’s little index card recipe:
