Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Lemon cake mix |
| 3½ ounce | Vanilla instant pudding mix |
| 2 \N | Eggs |
| 1 \N | Orange -- juice only |
| \N \N | Plus water to equal 1 1/3 |
| \N cup | Liquid |
| 1 tablespoon | Orange rind -- grated |
| 3 tablespoons | Orange juice |
| ¼ cup | Sugar |
| 1 pint | Sorbet -- favorite flavor |
Preheat oven to 350. Generously grease and flour a bundt pan.
Combine in large bowl; cake mix, pudding mix, 2 eggs, 1⅓ cups juice/water. Mix at medium speed for 2 minutes. Stir in rind. Pour into prepared pan. Bake 45 to 55 minutes. Cool for 25 minutes, then invert onto cooling rack. In small saucepan bring 3 tbsp oj and ¼ cup sugar to boil. Simmer for 3 minutes. Drizzle over top and sides of cake to glaze. While cake cools; use a melon scoop to make sorbet blls using pint of sorbet. Return balls to freezer. When cake is completely cool, fill center with sorbet. Serve immediately.
Recipe By : Duncan Hines box From: Meg Antczak Date: 10-11-95 (10:22) (159) Fido: Cooking