Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add
• eggs, one at a time, beating well after each addition. Beat in
• orange juice and peel. Combine the flour, baking powder and salt;
• add to the creamed mixture alternately with milk, beating well after
• each addition.
• Transfer to two greased and floured 9-in. round baking pans. Bake at
• 350° for 20-25 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• For filling, in a small saucepan, combine sugar and cornstarch. Stir
• in orange juice and water until smooth. Bring to a boil; cook and
• stir for 1 minute or until thickened. Remove from the heat.
• Stir a small amount of hot mixture into egg yolks; return all to the
• pan, stirring constantly. Bring to a gentle boil; cook and stir 1
• minute longer. Remove from the heat; gently stir in the lemon juice,
• orange peel and salt. Cool to room temperature without stirring.
• Refrigerate for 1 hour.
• For syrup, in a small saucepan, bring the sugar, water and orange
• juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or
• until reduced to about 1/2 cup. Remove from the heat; stir in
• extract. Cool.
• For frosting, in a large bowl, beat butter until light and fluffy.
• Add the remaining ingredients; beat until smooth.
• Cut each cake horizontally into two layers. Place bottom layer on a
• serving plate; brush with 2 tablespoons syrup and spread with 1/3
• cup filling. Repeat layers twice. Top with remaining cake layer;
• brush with remaining syrup. Frost top and sides of cake. Yield: 16
• servings.