Esther Bolick'S Orange Marmalade Cake - cooking recipe

Ingredients

CAKE
1 (18 1/4 ounce) box yellow cake mix
2/3 cup vegetable oil
6 eggs
2/3 cup water
1 teaspoon grated orange zest
FROSTING
16 ounces orange marmalade
8 ounces cream cheese, softened
1 cup butter, softened
5 -6 cups confectioners' sugar
2 teaspoons grated orange zest

Preparation

CAKE: Preheat oven to 350 degrees.
Spray three 9 inch greased and floured cake pans.
In a large bowl beat cake mix, oil, eggs, water and orange zest.
Mix until well blended.
Divide batter evenly among 3 cake pans.
Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
Cool in pans for 15 minutes.
Remove from pans and cool completely on racks.
FROSTING:
in a medium bowl beat cream cheese and softened butter with a mixer until light and fluffy.
Gradually add sugar a little at a time until mixture becomes spreadable consistency.
Stir in orange zest.
TO ASSEMBLE CAKE:
Place 1 cake layer on a serving plate.
Cut off raised part.
Spread 1/2 cup orange marmalade on top of cake.
Spread 1/2 cup frosting over marmalade.
Repeat with second layer.
Top cake with third layer and spread evenly with frosting.
Swirl remaining marmalade on top of cake.