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Fresh Orange Cake with Orange Cream Cheese Frosting

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This recipe is slightly adapted from "The Red Spoon", who adapted it from Paula Deen. The cake recipe is incredibly moist-- no kidding! In fact, it was so moist, that I only baked two layers, thinking I'd just cut each layer in half to create a beautiful 4-layer cake. Wrong! The layers were so moist (From the oil and sour cream) that I struggled to accomplish this. So, next time, I will definitely bake three can pans full of this batter! The frosting was very creamy, not over-the-top with cream cheese flavor, balanced by adding orange zest and pure orange oil. I made candied orange slices as a decoration, and my dinner guests loved this cake. This recipe would make a lovely Bundt cake or even cupcakes.


cups all-purpose flour
cups sugar
teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegetable oil
1 cup freshly squeezed orange juice
zest from the oranges
3 large eggs
1 cup sour cream (Lite is okay)
Optional: ¼ tsp. pure orange oil
Optional: 2 tsp. Loranne's Buttery Sweet Dough Emulsion
1 stick butter, softened
3 8-ounce packages cream cheese, softened
¼ cup fresh orange juice
¼ tsp pure orange oil (optional)
2-4 cups* confectioners sugar
add up to 8 cups of sugar, if that's your cup of tea.

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