FRUIT-FILLED ORANGE CAKE
Be sure to leave room for a fruitful slice of this light and pretty cake. "Made from a mix, it couldn't be easier-and you can get creative with the garnish," notes Nicholette Measel of Medway, Ohio. "This cake is just as delicious serve the next day...if there's any left."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat waxed paper with cooking spray; set aside. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat for 2 minutes. Fold in orange zest. , Pour into prepared pans. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a large bowl, combine yogurt and whipped topping. In another bowl, combine strawberries and pineapple. , Place one cake layer on a serving plate. Spread with half of the yogurt mixture; top with half of the fruit mixture. Top with second cake layer. Spread remaining yogurt mixture over top of cake; sprinkle with remaining fruit. Store in the refrigerator.
Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 305mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
ORANGE CITRUS CAKE FILLING
This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time P3DT3h
Yield 4 cups (approx)
Number Of Ingredients 9
Steps:
- In a Pyrex or heatproof bowl whisk the eggs very well.
- Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
- Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
- Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
- Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
- Remove pan from heat and add in butter, mixing until melted.
- Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
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