Orange Angel Dessert

1. 1

   Pour 1/2 cup orange juice over each side of the cake on the outside, piercing with a fork so all juice will be absorbed.

2. 2

   Set aside.

3. 3

   Mix sour cream, powdered sugar and rest of orange juice together.

4. 4

   Blend and spread less than 1/2 of it over the bottom layer.

5. 5

   Put top layer on and frost the whole cake.

6. 6

   Sprinkle with orange rind and refrigerate 24 hours before cutting.

* Per serving · 4 servings · Values may vary.

No additional tips available.