Guest guest Posted March 2, 2002 Report Share Posted March 2, 2002 * Exported from MasterCook * Orange Creamsicle Cake Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer Serving Size : 12 Preparation Time :0:00 Categories : The Grit Restaurant Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE: 1 cup butter -- (2 sticks) at room temperature 2 cups sugar 4 eggs -- at room temperature 3 cups sifted cake flour 1 tablespoon double-acting baking powder FILLING: 1 cup Grit Cream Cheese Icing 3 tablespoons orange juice concentrate 2 tablespoons brandy 1/2 teaspoon salt 1 cup whole milk -- at room temperature 1/4 cup vegetable oil 1 teaspoon pure vanilla extract ICING: 3 cups Grit Cream Cheese Icing 1 tablespoon orange juice concentrate 2 teaspoons orange juice concentrate 12 Pirouline cookies or vanilla wafers To prepare cake: Preheat oven to 350ºF. Grease 3 9-inch round cake pans, dust with flour, and line bottom with parchment or wax paper. In a large mixing bowl with electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir flour with baking powder and salt. Blend milk with oil and vanilla extract. Add flour mixture to butter mixture alternately with milk mixture, beating after each addition just until smooth. Divide batter evenly into prepared pans. Bake 25 minutes or just until a clean knife or toothpick inserted in the center of layers comes out clean. Remove from oven, cool 10 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing. To prepare filling: Combine ingredients and stir to a loose custard-like consistency. Frost between inside layers and, if you possess the manual dexterity to do so, slice layers through the center, frost inside, and put back together. Stack layers one atop the other with filling alternating. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-58818-049-2 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1159 Calories; 64g Fat (49.2% calories from fat); 11g Protein; 138g Carbohydrate; trace Dietary Fiber; 231mg Cholesterol; 776mg Sodium. Exchanges: 1 Lean Meat; 0 Non-Fat Milk; 12 Fat; 9 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grit Cream Cheese Icing Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer Serving Size : 12 Preparation Time :0:00 Categories : The Grit Restaurant Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 8 oz packages cream cheese -- slightly softened and cut into small pieces 1/2 cup butter -- (1 stick) at room temperature 4 cups powdered confectioner's sugar -- sifted 2 teaspoons pure vanilla extract Using an electric mixer, beat cream cheese in a large bowl until smooth. Add butter and beat until smooth, creamy, and fully combined. Add powdered confectioner's sugar and vanilla extract and beat slowly until sugar is incorporated. Continue to beat until consistency is extremely smooth and fluffy. Yields icing for 3 9-inch cake layers. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-58818-049-2 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 357 Calories; 21g Fat (51.7% calories from fat); 3g Protein; 41g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Lean Meat; 4 Fat; 2 1/2 Other Carbohydrates. NOTES : A basic appeal of many cakes at The Grit is the richness of our cream cheese icing. It's made with top-notch cream cheese and applied generously. Here is the simple icing that crowns such favorites as Grit Carrot Cake and Dark Chocolate Cake with Grit Cream Cheese Icing (you know, the one with cookies poking out of the top). It is also a luxurious staring point for several flavorful variations to follow. Nutr. Assoc. : 0 0 2788 5403 * Exported from MasterCook * Grit Cream Cheese Icing Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer Serving Size : 12 Preparation Time :0:00 Categories : The Grit Restaurant Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 8 oz packages cream cheese -- slightly softened and cut into small pieces 1/2 cup butter -- (1 stick) at room temperature 4 cups powdered confectioner's sugar -- sifted 2 teaspoons pure vanilla extract Using an electric mixer, beat cream cheese in a large bowl until smooth. Add butter and beat until smooth, creamy, and fully combined. Add powdered confectioner's sugar and vanilla extract and beat slowly until sugar is incorporated. Continue to beat until consistency is extremely smooth and fluffy. Yields icing for 3 9-inch cake layers. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-58818-049-2 " Copyright: " 2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 357 Calories; 21g Fat (51.7% calories from fat); 3g Protein; 41g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Lean Meat; 4 Fat; 2 1/2 Other Carbohydrates. NOTES : A basic appeal of many cakes at The Grit is the richness of our cream cheese icing. It's made with top-notch cream cheese and applied generously. Here is the simple icing that crowns such favorites as Grit Carrot Cake and Dark Chocolate Cake with Grit Cream Cheese Icing (you know, the one with cookies poking out of the top). It is also a luxurious staring point for several flavorful variations to follow. Nutr. Assoc. : 0 0 2788 5403 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.