2cupspureed whole navel orangesabout 2 medium oranges
2cans white icing
¼cuppulp free orange juice
¼teaspoonpure vanilla extract
Combine cake mix, butter, eggs, and orange puree and combine with an electric mixer.
Pour into two greased 8 inch round baking pans and bake on center rack for about 30 minutes, until a toothpick comes out clean. Allow to cool completely.
For the icing, while cake is cooling, whisk together 1 can of icing and 1 cup of powdered sugar. Add to a piping bag.
For the glaze, in a small bowl add 1 cup of powdered sugar and vanilla extract. Then whisk in orange juice until you reach your desired consistency.
When cake is cooled, spread remaining can of icing between layers. Then pipe powdered sugar/icing mix on outside of cake. To pipe rosettes, start in the middle then move the tip in a counter-clockwise spiral around the center.
When the sides are covered, pipe a circle on the top of the cake, at the outermost edge, to keep the glaze from spilling over.
Pour glaze on top of cake, and garnish with a slice of orange.