INGREDIENTS

INSTRUCTIONS

Heat oven to 350 F. Lightly grease and flour two 9x2-inch round cake
pans. Tap out excess flour. CAKE: In a large bowl with an electric
mixer on high speed, beat butter, sugar, orange peel, baking powder,
baking soda and salt until pale and fluffy, about 3 minutes. Add eggs
one at a time, beating well after each (batter may look curdled).  Beat
in poppy seeds until blended. Reduce speed to low and beat in  half the
flour, all the buttermilk, then the remaining flour just  until
blended. Divide batter between prepared pans and spread evenly.  Bake,
switching position of pans halfway through baking, 45 to 50  minutes or
until a wooden pick inserted in center comes out clean.  Cool in pans
on a wire rack 10 minutes before inverting cakes on  rack. Poke holes
with a toothpick, about halfway through layers at 1  to 2 inch
intervals. SYRUP: Stir orange juice and sugar until sugar  dissolves.
Spoon a tablespoon at a time over warm layers. Let cool  completely.
MEANWHILE MAKE FROSTING: Beat butter, cream cheese, and  vanilla in a
large bowl on medium speed until blended. Reduce speed  to low and beat
in confectioners' sugar until blended. Place 1 cake  layer, smooth side
up, on a serving plate. Spread top with 1 cup  frosting. Top with
second cake layer, smooth side up. Spread  remaining frosting over top
and sides. Up to 2 hours before serving,  decorate cake with the roses
and leaves. Leave at room temperature.  NOTES : Planning Tip:  The cake
can be baked and frosted up to 3 days  ahead. Wrap loosely with plastic
wrap and refrigerate. Bring to room  temperature before serving. Recipe
by: Woman's Day Magazine  Posted to EAT-L Digest  by "Iris E. Dunaway"
<hister@JUNO.COM> on Sep  7, 1997

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”