Orange Dreamsicle Cake

Start to Finish: 1-1/2 hours

Ingredients:
(Cake)
1 package (18.25 ounces) plain yellow cake mix
3/4 cup Miracle Whip salad dressing
1 package (1.3 ounces) whipped topping mix
3/4 cup fresh orange juice (from 2 medium oranges)
3 large eggs
2 tablespoons freshly grated orange zest
(Glaze)
1-1/2 cups confectioners' sugar, sifted
2 tablespoons fresh orange juice

Directions:
1) Place the rack in the center of the oven and preheat the oven to 350 degrees F. Lightly spray a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2) Place the cake mix, salad dressing, whipped topping mix, orange juice, eggs, and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended and thick. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3) Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a rack, and invert it again onto another rack so that it is right side up. Allow the cake to cool completely, 30 minutes more.
4) Meanwhile, prepare the glaze. Place the confectioners' sugar and orange juice in a small bowl and mix with a spoon until smooth.
5) Spoon the glaze over the top of the cooked cake and let it drizzle down the sides. Let rest for 20 minutes for the glaze to set, then slice and serve.

Servings: 16

Notes: Yummy! So moist and delicious. We made this for Katie's 3rd birthday cake and have made it since for other birthday events. Everyone always loves it. 2 Tablespoons grated orange zest equals about 2 medium oranges. You can also store this cake, covered in plastic wrap or waxed paper, at room temperature for up to one week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw overnight on the counter before serving.

Variations: Cupcakes; mine took 28 minutes to bake. Also, I could not find whipped topping mix at the store (actually, I believe QFC had it, but I didn't want to pay the $6 for it) so I just used 1/2 cup frozen whipped topping and it still turned out great.

Estimated Price: $4.50

Source: The Cake Mix Doctor
Nutrition Facts per serving: 238 cal., 8.9 g total fat (1.7 g sat. fat), 45 mg chol., 307 mg sodium, 37.3 g carbo., 23.4 g fiber, 2.9 g pro. Daily Values: 2% vit. A, 13% vit. C, 6% calcium, 4% iron