Mimosa Bundt Cake1 package 2-layer-size regular white cake mix
1 1/3 cups orange juice
1/2 cup butter, melted
2 teaspoons finely shredded orange peel
1/2 cup granulated sugar
1/2 cup orange juice
1/2 cup champagne or sparkling white wine
1. Preheat oven to 350°F.Grease and lightly flour a 10-inch fluted tube pan; set aside.
2. In a large mixing bowl combine cake mix, 1 1/3 cups orange juice, eggs and melted butter. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in orange peel. Spread batter into prepared pan.
3. Bake for 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and place on wire rack. Place wire rack over a baking sheet. Using a long wooden skewer, prick the hot cake several times all over the cake.
4. Meanwhile, in a medium saucepan combine granulated sugar,1/2 cup orange juice, and champagne. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes, stirring constantly. (Watch carefully as mixture will bubble up and over sides of pan if heat is too high). Immediately brush the hot syrup all over the hot cake. Spoon any syrup that falls on the baking sheet onto the cake. Cool completely. Transfer to a serving platter.
Makes 12 servings