Best for yellow or lemon cakes backed in tube pan.

1/2 c. orange juice
1/3 c. wine, white or blush
1/2 c. sugar
1/2 tsp. orange rind

Boil 10 minutes. Pour over hot cake still in pan. Pierce deeply with fork. Let stand until liquid is absorbed. Remove cake from pan and place on plate. Slice and serve with Cool Whip.