Danish Orange Loaves
|Orange supreme cake mix||18 1⁄4 Ounce (Duncan HinesÂ® Moist Deluxe)|
|Vanilla flavor instant pudding and pie filling||5 Ounce (1 Package)|
|Dairy sour cream||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs) (CriscoÂ® PuritanÂ®)|
|Confectioners sugar||2 1⁄4 Cup (36 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Orange juice||3 Tablespoon|
|Grated orange peel||1 Tablespoon|
Preheat oven to 350°F.
Grease and flour two 9 x 5 x 3 inch loaf pans.
For Cake, combine cake mix, pudding mix, eggs, sour cream and Crisco® Puritan® Oil in large bowl.
Beat at medium speed with electric mixer for 3 minutes.
Pour batter into pans.
Bake at 350°F for 50 to 60 minutes or until wooden toothpick inserted in centers comes out clean.
Cool in pans 15 minutes.
Loosen loaves from pans.
Invert onto cooling racks.
Turn right side up.
For Frosting, combine confectioners sugar, melted butter and 1 tablespoon orange juice in small bowl.
Beat at low speed with electric mixer until blended.
Add remaining juice, 1 teaspoon at a time, until frosting is of spreading consistency.
Fold in orange peel.
Spread frosting over cooled loaves.
Garnish as desired.