Makes: 12 servings at 41¢ each. Prep: 30 minutes. Bake: at 350° for 20 to 25 minutes.

Source: Family Circle
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Buttery Light Orange Layer Cake

Ingredients

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Directions

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  • Adjust oven rack to top and lower third of oven.

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  • Place sugar in small, heavy-duty plastic food-storage bag; seal. Freeze 20 minutes.

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  • Heat oven to 350°F. Grease two 8-inch square metal layer-cake pans. Line bottoms with waxed paper; grease paper. Flour pans and paper.

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  • Place large mixing bowl and beaters in freezer 5 minutes.

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  • Combine buttermilk and grated orange rind in a bowl.

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  • Sift together flour, baking powder, baking soda and salt onto waxed paper 3 times.

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  • To cream, beat butter in chilled bowl with chilled beaters 3 minutes, until light in color. With mixer running, add chilled sugar in steady stream. Beat 3 to 4 minutes, until fluffy. Add eggs, one at a time, beating 30 seconds after each; then beat 1 to 2 minutes, until light and airy. Fold in half of flour mixture; fold in half of buttermilk mixture. Repeat with remaining flour and buttermilk mixtures. Pour into prepared pans.

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  • Bake in 350°F oven 20 to 25 minutes, until centers spring back when pressed with fingertip. Cool in pans on racks 10 minutes. Turn out onto racks to cool. Peel off paper.

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  • Meanwhile, prepare frosting.

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  • Place one layer on serving plate. Spread top and sides with half of frosting. Top with remaining cake layer. Frost. Refrigerate 1 hour before serving.

Nutrition Facts (Buttery Light Orange Layer Cake)

499 calories; 21 g total fat; 13 g saturated fat; 124 mg cholesterol; 296 mg sodium. 74 g carbohydrates; 0 g fiber; 5 g protein;

Orange Butter-Cream Frosting

Ingredients

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Directions

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  • Beat butter, milk, orange juice, orange rind, salt, and 1 cup of the confectioners sugar in bowl until smooth. Slowly beat in remaining 3 cups confectioners sugar; continue beating until spreading consistency.

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