Tangerine Wedding Cake

By LinseyJune

Ingredients

• 2 1/2 CUPS ALL PURPOSE FLOUR
• 1 3/4 CUPS OF SUGAR
• 1 1/2 TEASPOONS BAKING SODA
• 1 TEASPOON BAKING POWDER
• 1/2 TEASPOON SALT
• 1 CUP VEGETABLE OIL MIXED WITH APPLESAUCE
• 1 TABLESPOON TANGERINE ZEST
• 1 CUP FRESH TANGERINE JUICE ( 6-8 TANGERINES)
• 3 LARGE EGGS
• 1 (8 OZ ) SOUR CREAM
• TANGERINE CREAM CHEESE FROSTING: MAKES 5 CUPS
• 1 (8OZ ) CREAM CHEESE, ROOM TEMPERATURE, SOFTENED
• 1/2 CUP OF BUTTER, SOFTENED
• 1 TABLESPOON TANGERINE ZEST
• 3 TABLESPOONS FRESH TANGERINE JUICE
• 6 CUPS CONFECTIONERS' SUGAR

Details

Servings 5
Adapted from grouprecipes.com

Preparation

Step 1

DIRECTIONS FOR CAKE:

PREHEAT OVEN TO 350 DEGREES

GREASE 2 (9 INCH) ROUND PANS WITH SHORTENING AND SPRINKLE WITH FLOUR.

IN A LARGE BOWL, COMBINE FLOUR, SUGAR, BAKING SODA, BAKING POWDER AND SALT.

BEAT IN OIL, ZEST, JUICE, AND EGGS AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL COMBINED

ADD SOUR CREAM, BEATING UNTIL SMOOTH

POUR BATTER INTO PREPARED PANS, AND BAKE FOR 25 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.

LET COOL IN PANS FOR 15 MINUTES, REMOVE AND PLACE ON WIRE RACKS.

ONCE COMPLETELY COOLED, SPREAD TANGERINE CREAM CHEESE FROSTING IN BETWEEN LAYERS AND TOP AND SIDES.

DIRECTIONS FOR FROSTING:
IN A LARGE BOWL, BEAT CREAM CHEESE AND BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY.
BEAT IN ZEST AND JUICE UNTIL COMBINED.
GRADUALLY BEAT IN CONFECTIONERS SUGAR UNTIL SMOOTH