Recipe(tried): Williamsburg Orange Cake and Italian Cream Cake for M. Michael

Hi M:-) I have tried both of these cakes and both are wonderful! If you haven't had much success with cakes, I would recommend that you make either of these cakes using the 9 X 13 X 2-inch pan. That way you won't have to worry about the layers not being flat or even. However, if you want them to be "show stopping," you may want to bake them in layers. Either way, I can promise you they will taste delicious. Good luck!

WILLIAMSBURG ORANGE CAKE
Source: Betty Crocker's Cookbook

"This rich, mellow orange cake - laced with golden raisins and nuts, and topped with tangy orange frosting - deserves a special occasion to show it off."

2 1/2 cups all-purpose flour OR 2 3/4 cups cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup margarine or butter, softened
1/4 cup shortening
3 eggs
1 1/2 teaspoons vanilla
1 cup golden raisins, cut up
1/2 cup finely chopped nuts
1 tablespoon grated orange peel

Heat oven to 350 degrees F. Grease and flour oblong pan, 13 9 2-inches, or two 9-inch or three 8-inch round layer pans.

Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, 1/2 minute. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s).

Bake oblong 45 to 50 minutes; layers 30 to 35 minutes or until wooden pick inserted on center comes out clean. Cool. Frost cake with Williamsburg Butter Frosting.

WILLIAMSBURG BUTTER FROSTING

For oblong cake or two 9-inch layers:
1/3 cup butter or margarine, softened
3 cups confectioners' sugar
3 to 4 Tbsp. orange flavored liqueur or, if desired, orange juice
2 tsp. grated orange peel

For three 8-inch layers:
1/2 cup butter or margarine, softened
4 1/2 cups confectioners' sugar
4 to 5 Tbsp. orange-flavored liqueur or, if desired, orange juice
1 tablespoon grated orange peel

Blend butter and sugar. Stir in liqueur and orange peel; beat until smooth.

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ITALIAN CREAM CAKE
Source: The Cotton Country Collection Cookbook by The Junior Charity League of Monroe, Louisiana

CAKE:
2 cups sugar
1/2 cup vegetable oil (I like canola oil.)
1 stick (1/2 cup) butter
5 eggs, separated
1 cup buttermilk
1 tsp. baking soda
2 cups flour
1 cup shredded coconut
1/2 cup nuts, chopped (I use pecans)
1 tsp. vanilla
ICING:
1 (8 oz.) package cream cheese, softened
1 stick (1/2 cup) butter, softened
1 box powdered sugar
1/2 cup nuts (pecans), chopped fine
1 tsp. vanilla

CAKE:
Cream sugar, oil, and butter. Add egg yolks, one at a time, beating after each addition.

Stir baking soda into buttermilk.

Add sifted flour into batter, alternating with buttermilk mixture. Add coconut chopped nuts, and vanilla.

Beat egg whites and fold into mixture. Pour into a greased and floured 9x13 inch cake pan or three 8 or 9 inch layer cake pans.

Bake at 325 degrees F for 45 minutes. Cool and ice.

ICING:
Beat cream cheese and butter. Add powdered sugar, nuts, and vanilla. Continue to beat until of spreading consistency.