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Sunshine Orange Cream Cake
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :1:30
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1/3 cup margarine
3 tablespoons packed light brown sugar
2/3 cup sugar
1/3 teaspoon vanilla extract
2 eggs
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 pint sour cream
2/3 cup milk
1 orange -- *see note
* Peel orange, cut into quarters and thinly slice across the sections, or cut
into a pretty pattern of your choice.
1. Cream margarine and sugars until light and fluffy. Blend in
vanilla. Beat in eggs one at a time.
2. Stir flour, salt, soda, and baking powder together thoroughly;
blend into creamed mixture alternately with 1/2 cup sour cream and milk.
Begin and end with flour.
3. Pour into greased and waxed paper-lined (grease the waxed paper
lightly also) 13 x 9 x 2-inch pan. Bake in preheated 350-degree oven,
25-35 minutes or until done.
4. COOL COMPLETELY before removing from pan.
5. Cut cake in half to form 2 layers 6-1/2 by 9 inches. Spread 3/4
cup sour cream over layer, arrange orange slices on sour cream. Top with
second layer. Garnish each serving with additional sour cream and orange
slices.
* The sour cream is an acquired taste. You may prefer to sweeten it with sugar
or honey, or with a mix of half sour cream and half sweetened whipped cream.
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Per serving: 3084 Calories; 173g Fat (50% calories from fat); 49g Protein; 343g
Carbohydrate; 593mg Cholesterol; 3583mg Sodium
NOTES : This is from a recipe I created many years ago. The cake has a
sponge-like texture, delicate and light.
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