Orange Walnut Coffee Cake
1 (18.25 ounce) yellow cake mix
3 eggs
1 (8 ounce) container sour cream
1/3 cup orange juice
zest of one large orange
1/2 cup walnuts, chopped

Preheat oven to 350o. Mix cake mix, eggs, sour cream, orange juice and
orange zest on low speed to blend, then beat on medium for 2 minutes.

Gently stir walnuts into batter. Pour batter into greased and floured
12-cup capacity Bundt cake pan.

Bake for 40 to 45 minutes, or until cake tester comes out clean. Cool
in pan for 10 minutes, then turn out onto cooling rack. When cool,
spoon Orange Icing over.

Orange Icing
2 tablespoons butter or margarine, softened
1 cup powdered sugar
2 tablespoons orange juice
1 teaspoon orange zest (grated orange rind)

In small bowl, cream butter with half the powdered sugar. Add orange
juice and zest, mix well. Gradually beat in remaining powdered sugar
until icing is smooth. (The icing will have a somewhat thin
consistency, which allows it to flow down the sides of the cake when
you spoon it over the top.)

I got this from the book Quick Fixes with mixes. Every week you can
get a FREE recipe at www.greenriverjunction.com, just click on the
cook books!