Orange Bon Bon Cake
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
In a mixing bowl, cream butter and sugar.
Beat in the sour cream and vanilla.
Combine the dry ingredients; add to creamed mixture alternately with orange juice.
In another mixing bowl, beat egg whites until stiff peaks form; fold into batter.
Pour into two greased and floured 8-in round cake pans.
Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine sugar and flour in a saucepan.
Gradually stir in orange juice and butter.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Remove from the heat.
Stir 1/2 cup of hot mixture into egg yolks; return all to the pan, stirring constantly.
Cook and stir over medium-low heat until a thermometer reads 160° and mixture is thickened.
Remove from the heat; stir in pecans and coconut.
For frosting, combine flour and orange juice in a saucepan until smooth.
Cook and stir over medium-low heat for 5 minutes or until thickened.
Remove from the heat; cool.
In a mixing bowl, cream the butter, shortening and sugar.
Beat in vanilla and salt.
Add cooled orange juice mixture; beat for 5 minutes or until fluffy.
Split each cake into two layers; place one on a serving plate.
Spread with a third of the filling.
Repeat layers twice.
Top with remaining cake layer.
Frost top and sides of cake.
Garnish with fruit if desired.