3.) In a large mixing bowl add first 4 ingredients, set aside
4.) In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest. Mix on low speed until yolks are broken and blended. Set aside.
5.) Add half the butter to the dry ingredients and mix on low speed for a minute. Add the rest of butter and mix on medium speed until the ingredients look crumbly and slightly moistened. With a spatula scrape the sides and bottom of bowl.
6.) Add half the egg mixture and blend on low speed.
7.) Increase speed to medium and add the remaining egg mixture and blend until creamy and smooth.
7.) Divide batter into three 8″ prepared cake pans and bake at 350 degrees for 30 to 35 minutes.
9.) Let the cakes cool in pan 10 minutes the then turn out onto a cooling rack.
1.) Combine the pudding mix , heavy cream and orange extract in a medium mixing bowl.
2.) On low speed mix until well combined. Beat pudding mixture for two minutes.
3.) Add one drop of orange colored, soft gel food coloring and blend.
3.) Refrigerate until ready to use.
Orange Cream Cheese Frosting:
1.) In mixing bowl, beat butter until soft and smooth.
2.) Cut cream cheese into pieces and add to butter. Beat on medium until well blended.
3.) Add the vanilla and orange extract and blend.
4.) Add powdered sugar one cup at a time until well blended. Increase speed and beat until fluffy.
5.) Add cool whip to bowl and mix until blended.
6.) Frost sides of cake in swirls, starting at bottom of cake and working up, making a rim about 1/4 inch high above top of cake. Swirl the remaining icing on top of cake.