We used frozen orange juice concentrate--scooped right out of the can--in this cake's filling to deliver the greatest depth of flavor.

Recipe by Southern Living April 2003

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Yield:
Makes 12 to 16 servings
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Ingredients

Ingredient Checklist

Directions

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  • Combine first 4 ingredients in a mixing bowl. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth. Stir in rind.

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  • Beat egg whites and cream of tartar at medium-high speed with an electric mixer until stiff peaks form. Gently fold into flour mixture. Spoon batter evenly into 3 greased and floured 9-inch round cakepans.

  • Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on racks.

  • Spread Orange Icebox Pie Filling evenly between layers and on top of cake. Cover cake, and chill at least 4 hours.

  • Spread Orange Buttercream Frosting evenly around sides. (Cake may be frozen up to 1 month completely assembled.)

  • Note: Cake batter may be baked in 3 (10-inch) round cakepans or 2 (13- x 9-inch) baking pans for 15 minutes or until a wooden pick inserted in center comes out clean.

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