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ORANGE FROSTED BUTTERMILK CAKE

4 cup sifted cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
3 cups sugar
1 tablespoon vanilla
2 cups buttermilk
6 egg whites

Sift together cake flour, baking soda, baking powder and salt. Cream together butter and sugar until light and fluffy. Add vanilla. Add dry ingredients alternately with buttermilk, beating well after each addition. Add egg whites; beat for 2 minutes more.

Pour batter into 3 wax-paper-lined 9-inch cake pans. Bake at 350 degrees for 20 minutes; then reduce heat to 325 degrees and bake 25 minutes more or until cakes test done. Cool 10 minutes then remove from pans to cool on racks.

Fill layers with Vanilla Filling, then frost with Orange Butter Frosting. (recipes follow)

VANILLA FILLING

Prepare 1 (3-1/4 oz.) package vanilla pudding and pie filling (not instant) according to package directions. Cool well.

ORANGE BUTTER FROSTING

Combine 5 cups sifted confectioners sugar, 1/2 cup soft butter or margarine, 1/4 teaspoon almond extract and 2 to 3 tablespoons orange juice. Beat until smooth.


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