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Steps
1
Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans). Grease and slightly flour bottoms and sides of two 8- or 9-inch round cake pans with shortening or cooking spray; lightly flour (or spray with cooking spray or baking spray with flour).
2
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3
Bake and cool as directed on box for 8- or 9-inch rounds.
4
In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in 1/2 cup of the pie filling and the grated orange peel.
5
Place 1 cake layer, rounded side down, on serving plate. Spread remaining pie filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Spread whipped cream mixture over side and top of cake. Garnish top of cake with strips of lemon and orange peel. Store covered in refrigerator.
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Instead of using pie filling, try lemon, lime or orange curd. Look for 10-oz jars of it near the jams and jellies at your supermarket.
For a refreshing lemon-lime version, omit the orange juice, increase water to 1 cup and stir 1 teaspoon grated lime peel into the batter.
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Nutrition Facts are not available for this recipe
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