Email to VICKEY KOTWICA      

Recipe Categories: VICBOOP's HOME PAGE20MINUTE--QUICK--RECIPES ANGELFOODCAKES APPETIZER----SPREADS APPETIZER---DIPS APPETIZERS BETTYCROCKER----DESSERTS BETTYCROCKER---MAINMEALS BETTYCROCKER--BREAKFAST BISCOTTI BISQUICK--RECIPES BREAD BREAKFAST BRUNCH BUNS CAKES CANDY CASSEROLES CHEESECAKE CHICKEN CHRISTMAS COFFEECAKES COOKIES COOKING--------REFERENCES COOLSALADS CREPES CROCKPOT DESSERT---PARFAITS DESSERT--PIES DESSERTS DESSERTS---MOUSSE DIABETIC DRINKS ETHNIC FLAVORED------BUTTERS FROSTINGS FROZENTREATS FRUIT FRUITTOPPINGS HOLIDAY HOUSEHOLDTIPS ICECREAM ITALIAN JAMSandJELLIES LOWFAT MAINCOURSE MASTERMIXES MEATS MISCELLANEOUS MUFFINS PASTA PASTRIES PIES PIZZA POUNDCAKES PUDDINGS QUICHES QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHERBETS SIDEDISHES SMOOTHIES SNACKCAKES SNACKS SOUPSandSTEWS SUBSTITUTIONS TRIFLE VEGETARIAN YEASTBREADS

OUTSTANDING CAKE




List of Ingredients



• 2/3 CUP PLUS 1 TABLESPOON FINELY DICED PECANS
  
• 3/4 CUPS SOFTENED BUTTER
  
• 1 CUP SUGAR
  
• 3 EGGS
  
• 1 TABLESPOON FRESHLY GRATED ORANGE PEEL
  
• 1 1/2 CUPS FLOUR
  
• 1 1/2 TEASPOONS BAKING SODA
  
• 1/2 CUP SOUR CREAM
  
• 1/4 CUP GRAND MARNIER
  
• 1 CUP ORANGE MARMALADE
  
• ******************************************************************************
  
• GLAZE:
  
• 4 OUNCES SEMI SWEET CHOCOLATE
  
• 3 OUNCES SWEET BUTTER
  






Instructions



1. PREHEAT OVEN TO 350°. GENEROUSLY BUTTER AND FLOUR TWO 8" CAKE PANS. SET ASIDE.
   
2. CREAM BUTTER AND SUGAR UNTIL CREAMY. ADD EGGS, BEATING WELL. STIR IN ORANGE PEEL.
   
3. SIFT TOGETHER FLOUR AND BAKING SODA. ALTERNATELY ADD FLOUR MIXTURE AND SOUR CREAM TO BUTTER MIXTURE, MIXING WELL AFTER EACH ADDITION.
   
4. BY HAND, FOLD IN THE 2/3 CUP PECANS MIXING WELL.
   
5. POUR INTO PREPARED PANS EVENLY. BAKE FOR 30 MINUTES OR UNTIL EDGES PULL AWAY FROM SIDES OF PAN AND A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL FOR 5 MINUTES IN PANS AND TURN OUT ONTO A WIRE RACK TO FINISH COOLING.
   
6. MELT CHOCOLATE AND BUTTER OVER HOT WATER.
   
7. SPLIT COOLED CAKE LAYERS AND BRUSH LIQUEUR ON CUT SURFACE OF LAYERS, REPEATING UNTIL ALL LIQUEUR HAS BEEN ABSORBED.
   
8. PLACE LAYERS ON PLATE TOPSIDE DOWN, SPREAD WITH MARMALADE. REPEAT THE MARMALAD FOR THE NEXT TWO LAYERS. DRIZZLE WITH CHOCOLATE GLAZE AND GARNISH WITH 1 TABLESPOON OF NUTS.