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Print this Recipe    Orange Cream

Sunshine Orange Cream Cake

1/3 cup margarine
3 tablespoons packed light brown sugar
2/3 cup sugar
1/3 teaspoon vanilla extract
2 eggs
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1 pint sour cream
2/3 cup milk
1 orange, peeled, quartered and thinly sliced

Cream margarine and sugars until light and fluffy. Blend in vanilla.
Beat in eggs one at a time.

Stir flour, salt, soda, and baking powder together thoroughly;
blend into creamed mixture alternately with 1/2 cup sour cream and
milk. Begin and end with flour.

Pour into greased and waxed paper-lined (grease the waxed paper
lightly also) 13 x 9 x 2-inch pan. Bake in preheated 350-degree
oven, 25-35 minutes or until done.

Cool completely before removing from pan.

Cut cake in half to form 2 layers 6-1/2 by 9 inches. Spread 3/4
cup sour cream over layer, arrange orange slices on sour cream.
Top with second layer. Garnish each serving with additional sour
cream and orange slices.

Variation: Sweeten sour cream with sugar or honey, or use a mix
of half sour cream and half sweetened whipped cream.

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