Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
cool:
1 hr
bake:
45 mins
total:
1 hr 60 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Coat a 10-cup fluted tube pan with cooking spray; set aside. In a large bowl combine the cake mix, orange peel, water, oil, and egg whites. Beat with an electric mixer on low to medium speed for 30 seconds until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared pan. Spoon cranberry sauce over batter in small mounds. Use the tip of a knife to swirl into batter.

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  • Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap with plastic wrap and store at room temperature overnight. In a small bowl stir together the powdered sugar and orange juice. Transfer to a small resealable plastic bag. Chill overnight.

  • To serve, snip a small hole in one corner of the bag and drizzle icing over cake. Let stand 1 to 2 hours before serving.

Nutrition Facts

288 calories; fat 10g; cholesterol 1mg; saturated fat 1g; carbohydrates 48g; mono fat 5g; poly fat 3g; insoluble fiber 2g; sugars 10g; protein 3g; vitamin a 48.6IU; vitamin c 8.9mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 308mg; potassium 106mg; calcium 70.7mg; iron 0.4mg.
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