Orange Marmalade Cream Cake

Creamy citrus flavor in a tender white cake.

Yield: 12 servings

Ingredients

• PAM® Baking Spray
• 1 (18.25 ounce) box white cake mix*
• 4 ounces cream cheese
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoons freshly grated orange peel (1 medium orange = about 2 teaspoons)
• 2 tablespoons fresh orange juice
• 2 cups confectioners' sugar
• 1/3 cup orange marmalade

Instructions

1. Heat oven according to cake mix directions. Spray two 9 inch round cake pans with baking spray.
2. Prepare and bake cake according to package directions.
3. Cool cakes in pans for 10 minutes, then transfer to wire racks. Cool completely, about 15 minutes
4. Combine cream cheese and butter in large mixing bowl; cream together until very smooth. Add vanilla, orange peel, orange juice and sugar; blend until smooth.
5. Place one cake layer onto cake plate. Spread with thin layer of cream cheese mixture. Top with orange marmalade, spreading evenly to the edge of the cake. Place second cake layer over first; frost cake with remaining cream cheese mixture.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Nutrition

Per serving: Calories: 337

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.