|Orange Cream Cake...a refreshing summer dessert|
Orange Cream Cake
1 box white cake mix
[ingredients needed according to cake mix box - water, 1/3c vegetable oil and 3 egg whites]
Grease and flour 2 round cake pans. Make and bake the cake according to the directions on the box. Cool cakes in pans for 15 minutes then turn them out on a cooling rack until completely cooled.
Orange Cream Filling
2- 8oz. cream cheese, softened
|Adding orange zest to cream cheese mix|
4 c. powdered sugar
1/3 c. orange juice
zest of 2 oranges
To make the orange cream filling - mix the softened cream cheese and powdered sugar in medium bowl until smooth. Add orange juice and set aside. In a separate bowl, whip the cream until it forms stiff peaks. Fold cream cheese mixture into the whipped cram. Stir by hand until well blended.
1/2 c. flour
1/2 c. powdered sugar
1/4 c. butter - cold and cut/sliced into small pieces
1/2 t. vanilla
Directions: Mix the powdered sugar and flour in a bowl. Add butter (cut into small pieces) and the vanilla extract. Using a pastry cutter or your hands, mix the cold butter into the flour and sugar. You want to work the butter/vanilla into the dry ingredients until you get it to small crumbly consistency.
Finally, assemble the cake. Place the bottom cake round on your cake plate and add 1/2 of the orange cream to the top of the cake round and spread. Now add the top cake round and spread the remaining orange cream on top. Sprinkle the crumb mix on top. Now chill the cake for approx. 3 hours before serving. Keep refrigerated.
adapted from Top Secret Restaurant Recipes 2
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