2/3 cup butter or margarine, softened
1 1/3 cups sugar
2/3 cup fresh orange juice
3 tablespoons fresh lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
In a large mixing bowl, cream butter and sugar. Add juices and peel; mix well (mixture may appear curdled). Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt; add to creamed mixture and mix well. Pour into two greased and floured 8-inch springform pans. Bake at 375 degrees F for 25 to 30 minutes or until cake tests done. Cool in pan 10 minutes. Poke holes in cake with a meat fork. Pour jell-o over cakes. Refrigerate for about 2 hours. Then remove from pan..
Make a small box of Orange Jell-o according to directions.
1/3 cup powdered sugar
1/4 cup whipping cream
1 (8-ounce) package cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon freshly grated orange zest
Combine all ingredients in medium bowl. Beat at medium speed until fluffy. Spread between the layer of cake.
1 cup whipping cream
1/4 cup powdered sugar
1 tablespoon orange juice concentrate, thawed
Whip on high speed until firm. Spread over cake and sides.
Refrigerate cake at least 1 hour. Store cake in refrigerator..
This cake reminds me of the hot summers at my grandma's when she would give out dreamsycle bars or fudge bars.