Step 1

For the Cake:

Step 3

Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.)

Step 5

Grease and flour two 8 x 2 inch round pans.

Step 7

In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder.

Step 9

In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest.

Step 11

With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl.

Step 13

SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.

Step 15

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Step 17

Let the cakes cool in the pan 10 minutes, then turn out.

Step 19

Works well for cupcakes.

Step 21

Makes 6 cups batter.

Step 23

For the Orange Cream Filling:

Step 25

Combine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency.

Step 27

If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.

Step 29

Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time.

Step 31

For the Orange Cream Cheese Frosting:

Step 33

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Step 35

Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Step 37

Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.

Step 39

Increase mixing speed and beat until fluffy. Don't over beat.

Step 41

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Step 43

Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then went back in with swirls of lightly tinted orange frosting for a pretty effect.