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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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It has a very refreshing taste. The original frosting called for 1 cup of coconut, 1/4 cup sugar, 2 T orange juice, 1 T lemon juice, 4 tsp grated orange peel, and 1 cup of heavy cream. I just frost it with the fat-free Cool Whip mixed with the orange juice, lemon juice, and peel. Ingredients:
2/3 cup butter, softened |
1 1/3 cups sugar |
2/3 cup orange juice |
3 tablespoons lemon juice |
1 teaspoon orange zest |
1 teaspoon grated lemon, rind of |
2 eggs |
2 cups cake flour |
2 teaspoons baking powder |
1 teaspoon salt |
Directions:
1. Cream butter and sugar.
2. Add juices and peel and mix well - mixture will appear curdled.
3. Add eggs, one at a time, beating well after each addition.
4. Sift flour wtih baking powder and salt and add to creamed mixture, mixing well.
5. Pour into 2 greased and floured 8-inch baking pans.
6. Bake at 375 degrees for 25-30 minutes or utnil cake tests done.
7. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
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