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Orange Cream Cake

Yield 1 (3-layer) cake

How to Make It

  1. Pour cake batter into 3 greased and floured 9-inch round cakepans.

  2. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.

  3. Spread Orange Cream Filling between cake layers (not on top). Cover and chill at least 4 hours.

  4. Spread Orange Buttercream Frosting on top and sides of cake. Garnish, if desired. Store in refrigerator. (Cake may be frozen up to 1 month.)