Another boozy recipe we served for our spring orange brunch party. I am generally not one to use boxed cake mix, but sometimes you run out of time and need something easy. The different flavors of cake layers create a fun stripe pattern when cutting into slices. The boozy icing is a fun addition to a brunch menu.
Orange Cake with Boozy Cream Cheese Icing
1 Box of Vanilla Cake Mix
1 Box of Orange Cake Mix
4 Ounces Cream Cheese, Softened
2 Tablespoons Butter, Softened
1 Teaspoon Orange Zest
1 Tablespoon Orange Juice
3 Cups Powdered Sugar
2 Tablespoons Jackson Morgan Southern Cream in whipped orange
2 Oranges with Leaves, Garnish
Make the boxed cake recipes according to the instructions on the box. Split each box into two cake pans, so you have four layers. After the cake layers have been baked and cooled on a cooling rack, wrap the layers in plastic wrap and place in the freezer for 30 minutes to make icing the cake easier.
While the cake layers are in the freezer, make the frosting. Use a mixer with a flat beater attachment to beat the softened cream cheese and butter together. Once well combined add the orange zest, orange juice, and Jackson Morgan Southern Cream in whipped orange. Continue to mix with the mixer until creamy. Add the powdered sugar one cup at a time until icing consistency starts to form. You may need to add more sugar if your icing is not thick enough.
Once your icing is finished, remove your cake layers from the freezer and begin icing the cake. Assemble the cake by alternating cake layer flavors for a striped cake once cut into slices. Evenly split the icing amongst cake layers and then ice the outside of the cake. I highly recommend using a cake spatula and smoothing tool when icing cakes. Garnish with two small oranges with leaves on top of the cake. Store leftovers in the refrigerator.
Christy Wilson Photography.