Orange Cream Cake IV

Ingridients

1 (18.25 ounce) package orange cake mix

1 1/4 cups milk

2 teaspoons orange extract

1 (16 ounce) package frozen whipped topping, thawed

1/4 teaspoon orange extract

16 ounces sour cream

2 cups confectioners' sugar

Directions

Prep 30 m

Cook 40 m

Ready In 1 h 30 m

Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.

Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.

To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.

Spread frosting between layers, on sides and over top of cake.