Orange Cream Cake IV recipe
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Ingredients
- 1 (18.25 ounce) package orange cake mix 1 ¼ cups milk 2 teaspoons orange extract 1 (16 ounce) package frozen whipped topping, thawed ¼ teaspoon orange extract 16 ounces sour cream 2 cups confectioners' sugar
Nutrition Info
- 238.2 caloriescarbohydrate: 32.3 gcholesterol: 9.8 mgfat: 11.4 gfiber: 0.2 gprotein: 2.2 gsaturatedFat: 7.1 gservingSize: -sodium: 159.9 mgsugar: 23.9 gtransFat: : -unsaturatedFat: : -
Directions Orange Cream Cake IV
Directions
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Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.
Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.
To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.
Spread frosting between layers, on sides and over top of cake.