ORANGE CAKE

2 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
1/2 cup milk
1/3 cup orange juice
2 tablespoons grated orange rind
3 eggs
1 1/2 cups sugar
Orange Fluff Frosting (recipe follows)

Sift together the flour, baking powder, soda and salt. Add the oil, milk and orange juice; beat until it forms a very smooth batter. Stir in the orange rind.

In a separate bowl, beat the eggs until thick and foamy. Gradually add the sugar and continue beating until very well blended. Fold this egg and sugar mixture thoroughly into the batter. Pour into 2 waxed paper lined 9-inch layer pans.

Bake in a moderate oven, 350 degree F, for 25 to 30 minutes. Cool in pans on rack for 10 minutes. Then turn out and remove paper.

Frost cooled cake with Orange Fluff Frosting.

ORANGE FLUFF FROSTING

6 tablespoons Parkay Margarine
2 teaspoons grated orange rind
1/4 teaspoon salt
4 cups sifted confectioners’ sugar
1/2 cup orange juice
1 tablespoon lemon juice

Cream the margarine. Add the orange rind and salt. Add the sugar alternately with the orange and lemon juice. Beat until light and fluffy.

Makes 1 (2-layer, 9-inch) cake
From: Recipelink.com
Source: Recipe booklet: 20 Wonderful Cakes, Kraft Foods Company, 1955