AMISH ORANGE JUICE CAKE

Driving back all day on Monday from CO after celebrating Christmas with our older son and his family, I really wanted something that was going to be fast and easy to take to Hillcrest Thrift Shop on Tuesday when I went for my usual 3-hour shift at the register. I saw this Orange Juice Cake submitted by Matthew & Marlene Troyer and Enos & Nancy Troyer in The Farmhouse Kitchen cookbook from the Amish Community Cooking from Greenville, PA. It met all the criteria that I was looking for plus I figured it would taste really delicious also.

When I walked in to the community room at the thrift shop, only the men were there eating lunch. (The ladies had taken the day "off". They deserved it; they worked really hard sorting through all that Christmas stuff people had donated and we sold.) Anyway, the men greeted me with big smiles and welcomed me in. I figured correctly re the delicious taste of the cake... it was almost all gone when I finished my shift and went home.

I used all sugar free or no sugar added ingredients, but will give the recipe as they presented it. After indulging in so many sweets over the holidays, they were very excited to hear this.

ORANGE JUICE CAKE

1         yellow cake mix
1/2     cup oil
4        eggs
1         box vanilla pudding (4 - serving instant)
1         cup orange juice

Sauce:

1/2     cup butter
1         cup orange juice
1         cup sugar

Preheat oven to 350 degrees F. Grease a Bundt Pan.

Mix and put in pan. (I mixed the ingredients for the cake on low until moistened. Then increased speed to medium for 2 minutes.)

Bake the cake for 45 - 50 minutes. (I tested it with a toothpick.)

Just before the cake is done, mix up the sauce ingredients in a saucepan and boil for 3 minutes.

Pour sauce over the cake in the pan, after removing it from the oven.

Let cake set for 30 - 45 minutes, 

then remove from pan.