2019-03-01_Cooking_with_Paula_Deen_Special_Issues

63 PAULA DEEN’S BEST CAKES & PIES

2½ cups all-purpose fl our

1¾ cups sugar

1½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

3 large eggs

1 cup vegetable oil

1 cup fresh orange juice

1 cup sour cream

Orange Cream Cheese Frosting (recipe

follows)

Garnish: orange slices

1. Preheat oven to 350°. Spray 3 (9-inch)
   round cake pans with baking spray with
   fl our.


2. In a large bowl, whisk together fl our,
   sugar, baking soda, baking powder, and
   salt. In a medium bowl, whisk together
   eggs, oil, orange juice, and sour cream.
   Add egg mixture to fl our mixture, and
   beat with a mixer at medium speed until
   thick and smooth. Divide batter among
   prepared pans.
   3. Bake until a wooden pick inserted
   in center comes out clean, 20 to
   25 minutes. Let cool in pans for
   10 minutes. Remove from pans, and let
   cool completely on wire racks. Spread
   Orange Cream Cheese Frosting between
   layers and on top and sides of cake.
   Garnish with orange slices, if desired.
   Cover and refrigerate for up to 3 days.

Orange Cream Cheese

Frosting

Makes about 6 cups

1 cup butter, softened

1 (8-ounce) package cream cheese,

softened

1 teaspoon orange zest

¼ cup fresh orange juice

8 cups confectioners’ sugar

1. In a large bowl, beat butter, cream
   cheese, and zest with a mixer at medium
   speed until creamy. Add orange juice,
   beating until combined. Gradually
   add confectioners’ sugar, beating until
   smooth. Use immediately.

Fresh Orange Cake

Makes 1 (9-inch) cake