Turn your average angel food cake into something marvelous!

Orange Cream Angel Food Cake

Ingredients

Cake
1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water

Orange Cream
6 egg yolks
1 cup sugar
2 tsp. cornstarch
2/3 cup orange juice
pinch of salt
3/4 cup butter, cut into pieces
1 cup whipping cream
1 tbsp. grated orange peel

Directions

~Move oven rack to lowest position and remove other racks. Heat oven to 350°.

~In a large bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food tube cake pan.

~Bake 37 to 47 minutes. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

~Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice, and salt with wire whisk until blended. Add butter and cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange mixture. Refrigerate about 1 hour or until completely chilled.

~In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange mixture.

~On serving plate, place cake with browned side down. Cut off top 1/3 of cake; set aside.

~Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling.

~Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving.

~Store covered in refrigerator.