I will agree the recipe is fatally flawed with cooking time. I as well, replaced the water with about 1 & 1/4 of orange juice because it would not have had an orange flavor otherwise. The cake WILL NOT come out an orange color unless you tint it with food coloring, which I did. I am also omitting the butter in the 'sauce' recipe and will use just sugar & OJ. I'm also going to make an orange glaze for it instead of just dusting with powdered sugar. An orange glaze poured over top after using the 'sauce' will top it off in my opinion instead of just dusting. Instead of bottled OJ, I'm going to use concentrated/frozen OJ by the way for the sauce and glaze so it will have that orange flavored "punch" it need. I'm one that adjusts the recipe about 90% of the time if it "just doesn't sound right". I also cut the pudding additive in half because I was also afraid it would be too moist after pouring the orange sauce. Good luck to future bakers with this recipe...you also might want to adjust as according to other user's suggestions.
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I will agree the recipe is fatally flawed with cooking time. I as well, replaced the water...