Name: Sour Cream Orange Cake
Ingredients: CAKE; 1 1/4 c Sugar; 3/4 c Butter, unsalted; 3 lg Eggs; 1 ts Orange peel, grated; 1/2 ts Lemon peel, grated; 1/2 ts Vanilla; 2 1/4 c Flour; 2 1/4 ts Baking powder; 3/4 ts Baking soda; 1/4 ts Salt; 3/4 c Sour cream; GLAZE; 6 tb Orange juice; 1/4 c Lemon juice; 1/4 c Orange liqueur; 1/4 c Sugar; FROSTING; 3 pk Cream cheese, 8 oz. ea; 1 c Powdered sugar; 1/3 c Coco Lopez; 1 c Coconut, shredded & toasted

Sex may be enjoyed, but only according to the Biblical principle that “it is more blessed to give than to receive.” Indeed, the most enjoyable aspect of sexual intercourse is not the personal release experience in one’s own orgasm but rather in the pleasure of satisfying one’s marriage partner. Husbands and wives are required to satisfy their partners. He may not withhold his body in order to get even with his wife. She may not use sex as a bargaining factor. Sexual relations involve giving one’s self freely and fully in love to the other in order to fulfill the other’s need. Scripture is not prudish about sex, but some Christians have become prudish. As if they knew more than God!

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes, Desserts	12	Servings

INGREDIENTS

		CAKE
1 1/4	c	Sugar
3/4	c	Butter, unsalted
3	lg	Eggs
1	ts	Orange peel, grated
1/2	ts	Lemon peel, grated
1/2	ts	Vanilla
2 1/4	c	Flour
2 1/4	ts	Baking powder
3/4	ts	Baking soda
1/4	ts	Salt
3/4	c	Sour cream
		GLAZE
6	tb	Orange juice
1/4	c	Lemon juice
1/4	c	Orange liqueur
1/4	c	Sugar
		FROSTING
3	pk	Cream cheese, 8 oz. ea
1	c	Powdered sugar
1/3	c	Coco Lopez
1	c	Coconut, shredded & toasted

INSTRUCTIONS

Preheat oven to 350F.  Butter two 9-inch cake pans with 1 1/2" high sides.
using electric mixer, beat sugar and butter in large bowl until light. Add
eggs 1 at a time, beating well after each addition. Beat in orange peel,
lemon peel and vanilla.  Mix flour, baking powder, baking soda and salt in
small bowl. Mix dry ingredients into butter mixture alternately with sour
cream in 2 additions each.  Divide batter between prepared cake pans. Bake
until tester inserted into centers comes out clean, about 25 minutes. Cool
cakes in pans on racks for 20 minutes. Run knife around pan sides to loosen
cakes. Turn out cakes on racks; cool completely. FOR GLAZE: Bring all
ingredients to boil in heavy medium saucepan, stirring to dissolve sugar.
Boil until reduced to 2/3 cup, about 5 minutes. Cool. FOR FROSTING: Beat
cream cheese and sugar in large bowl until light. Beat in cream of coconut.
Using serrated knife, cut each cake horizontally in half. Place 1 cake
layer on patter, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup
frosting over. cake.  Top with second cake layer, cut side up. Brush 1/4 of
glaze over.  Spread 1/2 cup of frosting. over. Top with third cake layer,
cut side up. Brush with 1/4 of glaze. Spread 1/2 cup frosting over. Top
with fourth layer, cut side down.  Brush with remaining glaze. Spread
remaining frosting over top and side of cake. Press coconut onto sides of
cake.  Can be made 1 day ahead.  Cover with cake dome and chill. Let cake
stand 2 hours at room temperature before serving. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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