Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Margarine |
| 3 tablespoons | Packed light brown sugar |
| ⅔ cup | Sugar |
| ⅓ teaspoon | Vanilla extract |
| 2 | Eggs |
| 1⅓ cup | All-purpose flour |
| ½ teaspoon | Baking soda |
| 2 teaspoons | Double-acting baking powder |
| ½ teaspoon | Salt |
| 1 pint | Sour cream |
| ⅔ cup | Milk |
| 1 | Orange -- *see note |
* Peel orange, cut into quarters and thinly slice across the sections, or cut into a pretty pattern of your choice.
1. Cream margarine and sugars until light and fluffy. Blend in vanilla. Beat in eggs one at a time. 2. Stir flour, salt, soda, and baking powder together thoroughly; blend into creamed mixture alternately with ½ cup sour cream and milk. Begin and end with flour. 3. Pour into greased and waxed paper-lined (grease the waxed paper lightly also) 13 x 9 x 2-inch pan. Bake in preheated 350-degree oven, 25-35 minutes or until done. 4. COOL COMPLETELY before removing from pan. 5. Cut cake in half to form 2 layers 6-½ by 9 inches.
Spread ¾ cup sour cream over layer, arrange orange slices on sour cream. Top with second layer. Garnish each serving with additional sour cream and orange slices.
* The sour cream is an acquired taste. You may prefer to sweeten it with sugar or honey, or with a mix of half sour cream and half sweetened whipped cream.
Recipe By : Jo Anne Merrill