- 2 c. flour
- 1 small pkg. instant vanilla pudding mix
- 6 T. margarine
- 1 1/3 c. sugar
- 3 eggs
- 2 tsp. grated orange rind
- 1 c. orange juice
- 4 oz. cream cheese, softened
- 2 T. powdered sugar
- 2 tsp. grated orange rind
Heat oven to 350 degrees. Coat the bottom of a 10" spring form pan with cooking spray. Carefully place a layer of waxed paper that has been cut to fit snugly into the bottom of the pan into the spring form pan. Lightly coat the waxed paper and the sides of the pan with cooking spray. Set aside.
Mix the flour and pudding mix into a bowl. Add the margarine; work until the mixture resembles fine crumbs. Add the eggs, orange rind and orange juice; mix until smooth.
Pour the batter into the prepared pan and smooth the surface. Bump the pan on the counter a few times to remove any air bubbles from the mixture.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Release the spring form pan and remove the lining paper and allow the cake to cool completely.
For the frosting, beat the cream cheese until just smooth. Gradually add the powdered sugar and beat at a low speed until just blended. Overbeating the frosting will make it runny, so DO NOT OVERBEAT. Carefully fold in the orange rind. Frost the top of the cooled cake and store loosely covered. Allow to set for one day before eating to achieve the best texture and flavor.
- Yields: 1 - 10" cake
- Preparation Time: 1 hour and 15 minutes