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Orange-caramel Cake

Yield Makes 12 to 16 servings


Nutrition Information

  • calories 608
  • caloriesfromfat 43 %
  • protein 6 g
  • fat 29 g
  • satfat 18 g
  • carbohydrate 81 g
  • fiber 0.6 g
  • sodium 294 mg
  • cholesterol 160 mg

How to Make It

  1. Mix orange marmalade with Grand Marnier. Split the layers of the cake, making four. Spread each of the first three with a third of the marmalade mixture, then with 2/3 cup caramel crème fraîche. Frost outside of cake with remaining caramel crème fraîche. Chill cake, covered with a large inverted bowl to protect frosting, at least 1 hour and up to 1 day.