Pour cake batter into 3 greased and floured 9-inch round cakepans.
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.
Spread Orange Cream Filling between cake layers (not on top). Cover and chill at least 4 hours.
Spread Orange Buttercream Frosting on top and sides of cake. Garnish, if desired. Store in refrigerator. (Cake may be frozen up to 1 month.)
