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    Sparkling Orange Champagne Cake

    List of Ingredients

    1 can (11 ounces) mandarin orange segments, drained and liquid
    1 package Betty Crocker SuperMoist White Cake Mix
    1 1/3 cups nonalcoholic or regular champagne
    4 eggs
    1 package (4-serving size) vanilla instant pudding and pie filling mix
    1 cup powdered sugar
    1 tablespoon nonalcoholic or regular champagne
    ( I use gingerale to substitute all champagne)

    Preheat oven to 350. Grease and flour 12-cup bundt cake pan. Cut orange
    segments into thirds. Beat cake mix, 1 1/3 cups champagne, the eggs,
    oranges and pudding mix (dry) in large bowl as directed on package. Pour
    into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes
    out clean. Cool 10 minutes in pan. Turn pan upside down onto heatproof
    plate; remove pan. Cool completely. Stir together powdered sugar, 1
    tablespoon champagne and 2 teaspoons liquid from oranges until smooth
    and thin enough to drizzle (if necessary, add more liquid from oranges).
    Drizzle over cake. If desired, twist colored cellophane; insert into center of
    cake, cutting to fit as necessary. Sprinkle with colored sugar if desired. High
    Altitude (3500-6500 ft): Follow High Altitude directions on package. Bake
    50-55 minutes.





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