Orange Angel Cake

  • 1 (6.2 oz.) pkg. Angel Food cake mix
  • 1 c. orange juice, divided
  • 2 T. grated orange peel
  • 1 T. cornstarch
  • 1 (11 oz.) can mandarin orange segments in light syrup

Preheat the oven to 350 degrees.

In a medium glass or metal bowl, combine cake mix and 1/2 cup orange juice. Beat on medium speed of a mixer until well mixed -- about 1 minute. Carefully fold in the grated orange peel. Pour mixture into an ungreased loaf pan. Bake for 25-30 minutes or until the top is golden brown -- do not under bake.

Cool the loaf pan on its side to insure a high cake for at least 1 hour or until cooled.

For the orange sauce, combine the cornstarch with 1/4 cup of the orange juice. Mix until well blended. In a small saucepan, combine the juice from the mandarin orange segments and the remaining 1/4 cup orange juice. Heat until boiling and add cornstarch mixture, stirring constantly until thickened. Remove from the heat and add the mandarin orange segments. Chill until ready to serve.

To serve, top thin slices of orange angel cake with the orange sauce.

  • Yields: 12 servings
  • Preparation Time: 30 minutes, plus cooling time
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