Ingredients: |
Ingredients: CAKE:
1/2 CUPS ALL PURPOSE flour
1 3/4 CUPS OF sugar
11/2 TEASPOONS baking soda
1 TEASPOON baking powder
1/2 TEASPOON salt
1 CUP vegetable oil
1 TABLESPOON tangerinE ZEST
1 CUP FRESH tangerine juice ( 6-8 tangerines)
3 LARGE eggs
1 (8 OZ ) sour cream
TANGERINE CREAM CHEESE FROSTING: MAKES 5 CUPS
1 (8OZ ) cream cheese, ROOM TEMPERATURE, SOFTENED
1/2 CUP OF butter, SOFTENED
1 TABLESPOON tangerinE ZEST
3 TABLESPOONS FRESH tangerine juice
4-5 CUPS confectioners' sugar (or to taste)
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Directions: |
Directions:DIRECTIONS FOR FROSTING:
IN A LARGE BOWL, BEAT CREAM CHEESE AND BUTTER AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL CREAMY.
BEAT IN ZEST AND JUICE UNTIL COMBINED.
GRADUALLY BEAT IN CONFECTIONERS SUGAR UNTIL SMOOTH
DIRECTIONS FOR CAKE:
PREHEAT OVEN TO 350 DEGREES
SPRAY 2 (9 INCH) ROUND PANS WITH NON-STICK COOKING SPRAY WITH FLOUR.
IN A LARGE BOWL, COMBINE FLOUR, SUGAR, BAKING SODA, BAKING POWDER AND SALT.
BEAT IN OIL, ZEST, JUICE, AND EGGS AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL COMBINED
ADD SOUR CREAM, BEATING UNTIL SMOOTH
POUR BATTER INTO PREPARED PANS, AND BAKE FOR 25 MINUTES OR UNTIL A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.
LET COOL IN PANS FOR 15 MINUTES, REMOVE AND PLACE ON WIRE RACKS. (MY FRIEND DIDNT DO THIS, SHE JUST LET HER CAKES COOL IN THE PANS)
ONCE COMPLETELY COOLED, SPREAD TANGERINE CREAM CHEESE FROSTING IN BETWEEN LAYERS AND TOP AND SIDES..
YOU CAN GARNISH WITH FRESH RASPBERRIES OR TANGERINE ZEST |
This recipe for Fresh Tangerine Cake is from