Shelly's Recipe

ORANGE MARMALADE CAKE

Category: Cakes from Cake Mixes

Cake:
1 pkg plain yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding mix
1 1/3 cups orange juice
3 large eggs
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 tbsp grated orange zest (from one large orange)

Syrup:
3/4 cup orange juice
2 tbsp sugar

Filling:
1 cup orange marmalade

Frosting:
3/4 cup heavy whipping cream
3 tbsp sugar
3/4 cup sour cream

Preheat the oven to 350. Lightly grease and flour 2 (9 inch) round cake pans, and set the pans aside. Place a large mixing bowl and beaters in the refrigerator to chill.

In a separate large mixing bowl, place the cake mix, pudding mix, orange juice, eggs, oil, vanilla, and orange zest. (Reserve the orange for juicing.) Blend on low speed juzt until the ingredients are moistened. Increase the speed to medium and blend until well combined, 2 minutes more. Divide the batter between the two pans and place the pans in the oven. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.

Meanwhile, prepare the syrup. Cut the reserved orange in half, and squeeze out the juice through a strainer into a measuring cup. Add more carton orange juice as needed to make 3/4 cup. Pour this into a small bowl, and whisk in the sugar. Whisk until the sugar has dissolved, then set this aside. For the filling, place the orange marmalade in a small saucepan and heat over low until it is loose enough to spread, or heat in a glass bowl in the microwave oven.

Meanwhile, prepare the frosting. Pour the cream into the chilled bowl. Beat with the cold beaters until soft peaks form, then continue beating on high while adding the sugar. Beat until stiff peaks form. Fold in the sour cream, and place the frosting in the refrigerator.

Remove the cake layers from the oven, and place the pans on a rack to cool 5 minutes. Turn the layers out onto the cooling racks, and let cool right-side up for 20 minutes. Poke holes in the top layers with a wooden skewer or chopstick and slowly spoon the orange syrup over the surface. Allow the layers to cool 30 minutes more, or until they are at room temperature.

Place one layer on a cake plate. Spread two-thirds of the marmalade evenly on top. Place the second layer on top. Spoon the remaining marmalade in the center of the cake and spread toward the edge of the cake, leaving a cake border of about 1 1/4 inches. Frost the sides and the top 1 1/4 inches of cake, leaving the marmalade exposed. Place the cake in a cake saver in the refrigerator to store.