Orange Layer Cake

For the cake:

Preheat oven to 350 F.

In the large bowl of your stand mixer, beat butter and shortening until fluffy, then mix in the sugar. Add egg yolks and beat thoroughly, then mix in the vanilla.

In another bowl mix together flour and baking soda. Add this into the batter in the mixer, alternating with the buttermilk. Pour batter into a large bowl and set aside.

Then beat the egg whites until stiff peaks form. Fold the whites into the batter. Divide batter into 3 greased and floured 9-inch cake pans. Bake at 350 F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Then remove them from the pans and allow to continue cooling on racks.

For the frosting:

While the the cake layers are baking put butter and cream cheese into a bowl and whip them using a mixer until well combined. Add sugar 1/2 cup at a time and continue mixing until well blended. Mix in the Mandarin oranges and add food coloring if you want the frosting to be colored. Refrigerate for at least an hour so it will be spreadable. Make the glaze next as it needs to cool, too.

For the glaze:

Combine glaze ingredients over medium heat, whisking until all of the sugar is dissolved and it reaches a boil. Remove from heat and allow to cool.

How to glaze and frost the cake:

When cakes are cool place one layer on a plate with a fluted edge. The glaze and frosting are a bit runny and you will want an edge to keep all of this inside the dish. Ladle 1/3 of the glaze over the first layer of cake. Frost that layer with a bit of the cream cheese frosting. Repeat with the final two cake layers following the same process. If you do not use all of the glaze do not be concerned. Finish by frosting the entire cake with the remaining cream cheese mixture. Cake is ready to be served. This cake must be stored in the refrigerator.