Sticky Orange Cake

Sticky Orange Cake may be eaten warm or straight from the refrigerator.

Ingredients

Cake

• 1 (18.25 ounce) box Duncan Hines moist yellow cake mix*
• 1 small box orange Jell-O
• 4 eggs
• 2/3 cup vegetable oil
• 2/3 cup water

Glaze

• 2 cups orange juice
• 2 cups granulated sugar
• 1 stick (1/2 cup) butter

Instructions

Cake

1. Heat oven to 350 degrees F.
2. Mix all together and bake in 9 x 13 inch greased glass (must be glass) pan for 30 minutes or so until tests done.

Glaze

1. When cake is 10 to 15 minutes from being done, bring orange juice and sugar to a boil over medium high heat and boil for 5 to 8 minutes, stirring occasionally until slightly thickened. Remove from heat and set aside.
2. Remove cake from oven. Poke holes all over the top of the cake with a fork. Spoon the glaze into the holes.
3. Melt butter in the microwave and pour on top of the cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.