Esther Bolick'S Orange Marmalade Cake

• CAKE
• 1 (18 1/4 ounce) box yellow cake mix
• 2/3 cup vegetable oil
• 6 eggs
• 2/3 cup water
• 1 teaspoon grated orange zest
• FROSTING
• 16 ounces orange marmalade
• 8 ounces cream cheese, softened
• 1 cup butter, softened
• 5 -6 cups confectioners' sugar
• 2 teaspoons grated orange zest

1. CAKE: Preheat oven to 350 degrees.
2. Spray three 9 inch greased and floured cake pans.
3. In a large bowl beat cake mix, oil, eggs, water and orange zest.
4. Mix until well blended.
5. Divide batter evenly among 3 cake pans.
6. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
7. Cool in pans for 15 minutes.
8. Remove from pans and cool completely on racks.
9. FROSTING:
10. in a medium bowl beat cream cheese and softened butter with a mixer until light and fluffy.
11. Gradually add sugar a little at a time until mixture becomes spreadable consistency.
12. Stir in orange zest.
13. TO ASSEMBLE CAKE:
14. Place 1 cake layer on a serving plate.
15. Cut off raised part.
16. Spread 1/2 cup orange marmalade on top of cake.
17. Spread 1/2 cup frosting over marmalade.
18. Repeat with second layer.
19. Top cake with third layer and spread evenly with frosting.
20. Swirl remaining marmalade on top of cake.

cake, yellow cake, vegetable oil, eggs, water, orange zest, frosting, orange marmalade, cream cheese, butter, sugar, orange zest

Taken from www.food.com/recipe/esther-bolicks-orange-marmalade-cake-121035 (may not work)