Yield: 1 Servings
|1 pack||(18.25 oz) moist yellow cake mix|
|1 tablespoon||Grated orange peel|
|1 cup||Orange juice|
|¼ cup||Granulated sugar|
|TABASCO® pepper sauce|
|1¾ cup||Confectioners sugar|
|Dried cranberries or cherries|
|Grated orange peel|
Preheat oven to 375øF. Grease a 12 cup Bundt pan. Prepare cake mix according to package directions, adding grated orange peel to batter. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean.
Meanwhile, in a 1-quart saucepan over medium heat, heat orange juice, granulated sugar, and TABASCO® pepper sauce to boiling. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve ¼ cup orange juice mixture.
Remove cake from oven. With wooden skewer, poke holes in cake in equal places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake into wire rack to cool completely.
In small bowl combine reserved ¼ cup orange juice mixture and confectioner's sugar until smooth. Place cake on platter, spoon glaze over top of cake. Garnish with clusters of dried cranberries, mint leaves and grated orange peel.
Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 23, 1998