CAKE BATTER

Ingredients:
2 1/2 Cups Cake Flour
2 tsp. Baking Powder
1/4 tsp. Salt
2/3 Cup Butter, at room temperature
1 Tbs. grated Orange Zest
1 1/2 Cups Sugar
3 Large Eggs
2/3 Cup Orange Juice.

ORANGE BUTTERCREAM FROSTING

Ingredients:
1/2 Cup Butter, at room temperature
6 1/2 Cups sifted Confectioners Sugar, divided
1/3 Cup fresh Orange Juice, plus a little more as needed
1 tsp fresh Orange Zest
1 tsp pure Vanilla Extract

CAKE:

Preheat oven to 375° degrees.

Lightly grease and flour two 9-inch pans.

In a large mixing bowl, whisk together the flour, baking powder and salt. Transfer to a piece of wax paper.

In the same bowl, using an electric mixer at medium speed, cream the butter, orange zest and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the dry ingredients alternately with the orange juice, beginning and ending with the dry ingredients. Beat each addition until smooth.

Transfer to the prepared pans and bake in the center of the oven 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Transfer the cakes and put on a wire racks to cool completely. Remove from pans.

FROSTING:

In a mixing bowl, use an electric mixer on medium speed to cream the butter with 3 cups of confectioners sugar until light and fluffy. Slowly add 1/3 cup of orange juice, zest and vanilla.

Gradually beat in the remaining 3 1/2 cups of sugar. If necessary, add additional organge juice to make the frosting easy to spread. Spread the frosting between the cake layers and over the top and side of the cake.

Yields 16 servings.

Nutritional Facts:

Calories: 480
Cal. from Fat: 26%
Total Fat: 14 grams
Saturated Fat: 9 grams
Cholesterol: 75 mg
Carbs: 86
Total Fiber: 42 grams
Sugars: 68 grams
Net Carbs: 86 grams
Protein: 3 grams
Sodium: 99 mg