1 (1 lb. 2.5 oz.) Pk pudding included white cake mix 1 1/4 cups orange juice 1/3 cup oil 1 TABLESP. grated orange peel 3 egg whites Frosting and Filling 1/2 cup butter (do not use margarine) 3 to 4 cups powdered sugar 1/3 cup orange juice 2/3 cup orange butter ( 8 oz. jar is perfect) 1/3 cup chopped pecans Heat oven to 350 degrees. Grease and flour two 8 inch round cake pans. In large bowl combine all cake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour into prepared pans. Bake at 350 for 20 to 30 minutes until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely. Meanwhile, in small saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat; cool completely. In large bowl combine browned butter, 3 cups powdered sugar and orange juice at low speed until moistened. Beat 2 minutes at medium speed until smooth. Beat in up to 1 cup additional powdered sugar if necessary for desired spreading consistency. To assemble cake: Split cake layers in half (the easiest way is to use a piece of sewing thread) . Spread cut surface of each layer with 1/3 cup orange butter. Put layers back together and frost as usual. Sprinkle with chopped pecans. Store in refrigerator. |