Recipe courtesy of Sandra Lee
Episode: Moroccan
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Total:
1 hr 12 min
Prep:
12 min
Inactive:
45 min
Cook:
15 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside.

To make the cake, in a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared caked pans and bake in preheated oven for 30 to 35 minutes or until tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn onto wire racks to cool completely. Cut a thin layer off the top of each cake to make level.

To make the caramelized oranges, in a large frying pan, combine orange juice, sugar and cinnamon. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on waxed paper to cool.

For the Cheese Frosting: In a small bowl, combine cream cheese frosting, cinnamon and cinnamon extract.

To assemble: Frost cake with a thin layer of frosting between layers and on the outside. Gently press toasted sliced almond onto side of cake. Arrange caramelized orange slices on top of cake.

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