1/4 cup packed brown sugar
1 tablespoon vegetable oil
2 eggs
1/2 teaspoon vanilla extract
6 cups milk
3 cups frozen orange juice concentrate
1/2 teaspoon orange zest
4 tablespoons water
1 (17 ounce) can sliced mandoline orange segments
1 (6 ounce) can frozen orange juice concentrate
1/4 cup granulated sugar
1/2 cup butter
1 teaspoon orange extract
1 quart vegetable oil
2 teaspoons orange extract
1 cup orange juice
1 (16 ounce) can sliced almonds
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the brown sugar, oil, eggs, and vanilla until light and fluffy. Beat in the milk, one tablespoon at a time, mixing well after each addition. Beat in the orange juice concentrate, orange zest, water, orange juice concentrate, and sugar. Mix with an electric mixer or by hand.
Spread batter into prepared pan. Sprinkle with almonds and pecans. Place orange slices over the batter, facing the center. Cover a large mug with waxed paper, covering edges of cake. Cover with plastic wrap or parchment and refrigerate until fully chilled.
Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Cool completely before frosting. Do not frost white cakes.
To make the frosting: In a large mixing bowl, cream together the sugar, butter, orange extract, orange zest and sugar until light and fluffy. Beat in the orange juice concentrate, orange juice concentrate, orange juice concentrate, granulated sugar, orange extract, orange zest and orange zest. Gradually blend in the orange extract and orange zest. Spread over cooled cake.
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