small bowl, combine the orange rind and juice and add
ool.
Top cake with Orange Frosting.
ORANGE FROSTING: Beat the cheese and
ggs, oil, 2 tbsp orange zest and orange juice together then mix
hisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners. Cream butter and sugar. Add eggs, 1 at a time, mixing well after each addition. Add vanilla and milk. Add flour and baking powder. Add orange zest and poppy seeds and beat for 1-2 mins, until mixture is smooth. Divide between paper liners. Bake for 25 mins. Let cool in pan for 2 mins then turn out onto a wire rack to cool completely.
To make frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar then orange zest. Spread over cooled cupcakes.
Sift flour, baking soda and salt together.
Cream shortening; add sugar gradually, creaming until light and fluffy.
Add egg yolks; beat until very light.
Add vanilla and lemon extract; blend well.
Add dry ingredients alternately with combined buttermilk and vinegar.
Beat until batter is smooth.
Fold in stiffly beaten egg whites.
Pour into greased 7 x 10 x 2-inch loaf pan or 2 (8-inch) layer cake pans.
Bake loaf at 350\u00b0 for 40 to 45 minutes; layers at 375\u00b0 for 25 to 30 minutes.
Frost with Orange Frosting.
eparate bowl, stir butter and orange rind to soften. Add flour
ou prepare the filling and frosting.
To Make Lemon Jelly
Dissolve gelatin in boiling water.
In a large mixing bowl, put the cake mix and the chopped pecans.
Mix well.
Add the dissolved gelatin, eggs, oil, mashed yams, grated orange rind and orange juice. Beat according to directions on cake mix package. Pour batter into greased Bundt pan and bake at 350\u00b0 for 45 to 60 minutes. Cool cake and top with Orange Frosting.
n the meantime, empty the frosting into a medium-sized bowl
tirring every two minutes).
Orange Butterscotch frosting: In a medium bowl
Cool completely.
For the frosting:
In a large heavy
cream butter, and sugar, add eggs and rind and beat till fluffy -- 2-3 minutes.
stir in sour cream, and blend in dry ingredients --
add nuts and drop of greased baking sheet -- about 2\" apart.
bake at 375* for 12 minutes.
ice with orange frosting when cooled.
ORANGE FROSTING:.
beat all icing ingredients for 2-3 minutes on medium speed -- till of icing consistency.
Heat oven to 350\u00b0.
Grease and flour baking pan (13 x 9 x 2-inch).
Measure all ingredients, except frosting, into a large mixer bowl.
Blend
1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes at high speed, scraping bowl occasionally.
Pour into pan.
Bake for 45 to 50 minutes.
Cool. Frost cake with frosting.
0 minutes.
To prepare frosting, put chocolate chips, vanilla soymilk
ire rack.
For the frosting, sift 2 tbsp cocoa powder
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
3/4 cup of the orange juice and 2 tablespoons of
n this one!).
Pour orange juice over everything and mix
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. \"If too much is eaten, you will soon have a change of waist line.\"