Orange Marmalade Cake - Kraft Recipes Top
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Orange Marmalade Cake

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  • Preheat oven to 350 degrees F. Spray two 9" cake pans with non stick spray, or grease and flour. In large bowl, combine the cake mix, oil, eggs, orange juice and zest and extract. Beat with mixer two minutes and divide evenly between the cake pans. Bake for 25 minutes, or till tester comes out clean. Cool in pans for 15 minutes, then cool completely turned out on racks.
  • Meanwhile, combine orange juice and sugar to make syrup. Stir to dissolve sugar. Poke holes in the cake with a toothpick or wooden skewer and spoon the syrup over each eayer, allowing the syrup to be absorbed before adding more.
  • For frosting, beat the cream cheese and butter, then add the sour cream. Carefully fold in the whipped topping and set aside.
  • Place one layer on a serving plate. Heat the marmalade to thin it slightly, cool five minutes, then spread half on the bottom layer. Top with second layer, and spread the
  • frosting over top and sides of the cake. Add the second half of the marmalade to the top center of the cake leaving 1 1/2" of the frosting plain. Refrigerate til ready to serve. Refrigerate left over cake (if you are lucky enough to have a slice left.)

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