Blotkake Norwegian Orange Cream Cake Recipe

• 1 pkg. Pillsbury Plus yellow cake mix
• 1 c. dairy lowfat sour cream
• 3/4 c. orange juice
• 3 Large eggs
• Butter cream or possibly whipped cream frosting

1. Butter cream or possibly whipped cream frosting.
2. Heat oven 350 degrees.
3. Grease and flour two 8 or possibly 9 inch round cake pans.
4. In large bowl combine all cake ingredients at low speed till moistened.
5. Beat 2 min at highest speed.
6. Pour batter proportionately into prepared pans.
7. Bake at 350 degrees for 25 to 30 min or possibly toothpick comes out clean.
8. Cold 10 min and remove from pans.
9. Cold completely.
10. In small bowl, combine lowfat milk and pudding mix.
11. Beat 2 min at low speed till well blended.
12. Chill till set, about 5 min.
13. Slice cooled cake into 4 layers.
14. Place #1 layer on serving plate.
15. Spread with raspberry preserve.
16. Top with #2 layer.
17. Spread with vanilla pudding (taper at edges of the cake).
18. Place #3 layer on filling, spread with apricot preserves.
19. Top with #4 layer.
20. Frost cake.
21. May decorate with fresh raspberries and mint leaves or possibly dot with additional raspberry and apricot preserves.
22. Store in refrigerator.
23. Serves 16.

yellow cake, sour cream, orange juice, eggs, butter cream

Taken from cookeatshare.com/recipes/blotkake-norwegian-orange-cream-cake-14652 (may not work)