Orange Fluff Frosting
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1 1⁄2 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Butter||2 Tablespoon, melted|
|Orange||1 , rind grated|
|Cream||1 Cup (16 tbs), whipped|
Combine juices, sugar, salt, flour arid egg in top of double boiler; cook until thickened.
Remove from heat; add butter and orange rind.
Cool; fold in whipped cream.
Spread filling between layers and on top and sides of cake.
Refrigerate at least 12 hours before serving.