Fresh Tangerine Cake

I made this is week

It was Soooooooooo Good!!!!!!!!!!!!!

Mark could not stay out of it. I am going to make one with lemons next I think that would be good too.

By: Susan Proctor

From one of Paula Deen's magazines

Makes 1 ( 9-inch) cake

2-1/2 Cups all-purpose flour

1-3/4 Cups sugar

1-1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 Cup vegetable oil

1 Tablespoon tangerine Zest

1 Cup fresh tangerine juice

3 Large eggs

1 (8-ounce) container sour cream ( 1 Cup )

Garnish: candied tangerine zest

Preheat oven to 350'. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour.

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice, and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.

Pour batter into prepared pans, and bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove cake from pans and cool completely on wire racks.

Spread Tangerine Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired.

Notes: Candied tanderine zest can be purchased at many specialty food stores.

I cooked my cakes for 30 minutes

TANGERINE CREAM CHEESE FROSTING

Makes about 5 cups

1 (8-ounce) package cream cheese, softened

1/2 Cup butter, softened

1 Tablespoon tangerine zest

3 Tablespoons fresh tangerine juice

6 Cups confectioners sugar

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioners' sugar until smooth.