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16 servings, 1 slice each
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Use a sharp paring knife to cut a 1/2-inch-thick slice off both ends of orange. Cut the peel and white pith away from the orange, using a downward cutting motion following the shape of the fruit. Place orange on its side, then cut down along the membrane on both sides of each section to remove the fruit.
Spoon prepared glaze into small plastic bag; cut small corner from bottom of bag. Use to drizzle glaze over cake. Or, drizzle glaze from spoon over cake.
This moist cake can be made ahead of time. Prepare recipe as directed except do not top with the glaze. Refrigerate up to 24 hours. When ready to serve, prepare glaze and drizzle over cake. Continue as directed.
Prepare using a white cake mix.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.