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Orange Chiffon Cake

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-Bette Leland cgvh43b- 1 pk Angel Food Cake mix

1 c Water

1/4 c Flour

3/4 c Vegetable oil

3 Eggs

1/2 ts Vanilla

2 tb Orange peel; freshly grated,

– 3 tablespoons Place bottom oven rack in lowest position and remove top rack. Preheat oven to 350 degrees. Beat egg whites (Package A) as directed, except use only 1 cup water; set aside. In separate bowl, combine flour and flour mixture package that comes with cake mix. Add oil, eggs, vanilla and orange peel. Mix at low speed until blended, then mix at medium speed for 2 minutes. Pour yellow batter over egg whites and fold together with spatula or spoon until just blended. Pour batter into an ungreased 10-inch tube pan and bake until top springs back, when lightly touched, about 25-35 minutes. Invert pan and cool completely before removing from pan. There is an orange glaze recipe that comes with this recipe but I won’t bother copying it since you have a different frosting in mind. Bette…NM —–

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