For that peach themed wedding, the perfect cake.
- 1 package white cake mix
- 1 ¼ cups water
- 3 egg whites
- 1/3 cup canola oil
- 1 tablespoon grated orange peel
- 1 teaspoon orange or lemon extract
Browned Butter Frosting:
- ½ cup butter
- 3 ½ to 4 cups confectioners’ sugar
- 1/3 cup orange juice
- 2/3 cups apricot preserves
In a large bowl, combine the cake mix, water, egg whites, oil, orange peel and extract; beat on low speed for 30 seconds. Beat on high speed for 2 minutes. Pour into two greased and floured 9 inch round baking pans.
Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners’ sugar and orange juice.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with ½ frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting. Decorate as desired.
Yield: 12 servings.
Tested in the THASC kitchen. Photo by THASC.
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