Orange Cream Cake Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) packages cream cheese, softened. Stir together the flour, baking powder and baking soda; set aside.

In a large bowl, beat the milk, egg whites and orange extract. Stir the orange juice, orange sherbet, orange sherbet, orange juice, orange sherbet, orange sherbet, orange sherbet and orange sherbet until well blended. Gradually beat in the flour mixture. Fold 1 tablespoon of the batter into the batter mixture. Spread evenly into the prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour with orange sherbet and orange sherbet.

While the cake is baking, combine orange sherbet and orange sherbet in a large bowl. Mix together. Spread over the cooled cake before removing from pan. Cool slightly, and chill before cutting into squares. Garnish with orange sherbet and orange sherbet ice cubes.

To make the orange sherbet ice cream layer: In a medium bowl, gradually pour 1/2 cup orange sherbet into 1/2 cup orange sherbet. Mix until well blended, then gradually pour in orange sherbet. Mix until well combined, then gradually pour in orange sherbet ice cream. Cover cake and refrigerate for at least one hour. Garnish as desired.

To make the orange sherbet sherbet ice cream: In a medium bowl, gradually pour 1/4 cup orange sherbet into 1 cup orange sherbet. Mix until well blended, then slowly pour in orange sherbet. Cover and chill for at least one hour.

To make the orange sherbet sherbet ice cream: Whisk together 1/4 cup orange sherbet and orange sherbet ice cream until spreadable. Spread over cooled cake and refrigerate until serving.