The original recipe bakes in a 10
inch angel cake pan for about 1 hour and 10 minute.
Not exact matches
1 box Gold
Cake mix 1 box Chocolate cake mix 1/4 to 1/2 teaspoon Boyajian orange oil (or extract) 1 tablespoon orange zest - finely minced Garnish Confectioners» sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan with non-stick cooking sp
Cake mix 1 box Chocolate
cake mix 1/4 to 1/2 teaspoon Boyajian orange oil (or extract) 1 tablespoon orange zest - finely minced Garnish Confectioners» sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan with non-stick cooking sp
cake mix 1/4 to 1/2 teaspoon Boyajian orange oil (or extract) 1 tablespoon orange zest - finely minced Garnish Confectioners» sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 -
inch angel food
cake or tube pan with non-stick cooking sp
cake or tube pan with non-stick cooking spray.
Grease a 10 -
inch tube (
angel food
cake) pan.
Transfer to ungreased 10 -
inch angel food
cake pan with 4 -
inch - high sides and removable bottom (do not use nonstick pan); smooth top.
10 -
inch - diameter
angel food
cake pan with 4 -
inch - high sides and removable bottom (do not use nonstick pan)
For an extra large bubka, use a 10 -
inch angel food
cake pan, also sprayed with nonstick cooking spray.
Pour into ungreased 10x4 -
inch angel food
cake pan (tube pan).
(Do not use fluted tube
cake pan or 9x3 1 / 2 -
inch angel food pan, or batter will overflow.)