Sour cream orange cake
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Sour cream orange cake
  Orange    Cakes    Creams  
Last updated 6/12/2012 1:23:38 AM. Recipe ID 56808. Report a problem with this recipe.
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      Title: Sour cream orange cake
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
           CAKE
  1 1/4 c  Sugar
    3/4 c  Butter, unsalted
      3 lg Eggs
      1 ts Orange peel, grated
    1/2 ts Lemon peel, grated
    1/2 ts Vanilla
  2 1/4 c  Flour
  2 1/4 ts Baking powder
    3/4 ts Baking soda
    1/4 ts Salt
    3/4 c  Sour cream
           GLAZE
      6 tb Orange juice
    1/4 c  Lemon juice
    1/4 c  Orange liqueur
    1/4 c  Sugar
           FROSTING
      3 pk Cream cheese, 8 oz. ea
      1 c  Powdered sugar
    1/3 c  Coco Lopez
      1 c  Coconut, shredded &
           -toasted
 
  Preheat oven to 350F.  Butter two 9-inch cake pans with 1 1/2" high
  sides. using electric mixer, beat sugar and butter in large bowl
  until light. Add eggs 1 at a time, beating well after each addition.
  Beat in orange peel, lemon peel and vanilla.  Mix flour, baking
  powder, baking soda and salt in small bowl. Mix dry ingredients into
  butter mixture alternately with sour cream in 2 additions each.
  Divide batter between prepared cake pans. Bake until tester inserted
  into centers comes out clean, about 25 minutes. Cool cakes in pans on
  racks for 20 minutes. Run knife around pan sides to loosen cakes.
  Turn out cakes on racks; cool completely. FOR GLAZE: Bring all
  ingredients to boil in heavy medium saucepan, stirring to dissolve
  sugar. Boil until reduced to 2/3 cup, about 5 minutes. Cool. FOR
  FROSTING: Beat cream cheese and sugar in large bowl until light. Beat
  in cream of coconut. Using serrated knife, cut each cake horizontally
  in half. Place 1 cake layer on patter, cut side up. Brush 1/4 of
  glaze over. Spread 1/2 cup frosting over. cake.  Top with second cake
  layer, cut side up. Brush 1/4 of glaze over.  Spread 1/2 cup of
  frosting. over. Top with third cake layer, cut side up. Brush with
  1/4 of glaze. Spread 1/2 cup frosting over. Top with fourth layer,
  cut side down. Brush with remaining glaze. Spread remaining frosting
  over top and side of cake. Press coconut onto sides of cake.  Can be
  made 1 day ahead. Cover with cake dome and chill. Let cake stand 2
  hours at room temperature before serving. ~--
 




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Recipe ID 56808 (Apr 03, 2005)

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