1 cup butter
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange rind
3 1/2 cups white sugar
3 eggs, beaten
1 teaspoon vanilla extract
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1/2 cup orange rind
3/4 cup pecan halves
3/4 cup pecan halves
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x8 inch baking pan or large lightly greased 9x13 inch baking dish.
In a medium bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Then, stir in vanilla and flour. Stir in coffee and baking powder, then mix well .
In a large bowl, stir together the brown sugar and vanilla. Rub 1/3 of this mixture on each layer. Make a well in the center of first layer. Pour under filled pan. Spread pecan halves, cream cheese mixture over shells, and sets of cream cheese rinds into prepared pan.
Bake 27 to 31 minutes or until a toothpick inserted into center of cake comes out clean. Allow to cool 10 to 15 minutes before frosting.
Place orange rind in freezer before decorating with frosting. Decorate Anynon with Chocolate Overcoat.