Submitted by: E. Waldo Ward Staff

A cake for all seasons."


2 (18 1/4-ounce)boxes yellow
  6 eggs
  2/3 cup oil
  2/3 cup water
  1 tsp grated orange zest or
  1/2 teaspoon orange extract

Beat cake mix, eggs, oil, water and orange zest with electric mixer for 2 minutes. Divide batter evenly among 3 greased and floured 9-inch round cake pans.

2 Bake at 350 degrees until toothpick inserted in center comes out clean, 30 to 35 minutes.  Let cool in pans about 15 minutes.  Remove from pans and let cool completely on racks.

  2 (8-ounce) packages cream cheese, softened
  1 cup (2 sticks) butter, softened
  5 to 6 cups powdered sugar
  2 tsp orange zest or 
  1 tsp orange extract

3 Beat cream cheese and butter with electric mixer until light and fluffy. Add powdered sugar a little at a time, beating constantly, until of spreadable consistency.  Stir in orange zest.

  1 1/2 cups of E Waldo Ward & Son Orange Marmalade

4 Place 1 cake layer on cake plate.  Cut off raised part.  Spread 1/2 cup marmalade on top of cake layer.  Spread about 1/2 cup frosting over marmalade.  Repeat with second layer.  Top cake with third layer and evenly spread remaining frosting over top and sides. Swirl about 1/2 cup remaining marmalade on top for decoration.  

Makes 12 Servings