Orange Marmalade Cake

This is my version of Esther Bolick's legendary cake from the Mitford series books by Jan Karon. Follow the cake mix package directions for the amount of egg, oil and water.

Number of Portions:

12

Quantity	Unit	Ingredient
1	box	yellow cake mix
0.33	cup	vegetable oil
1	cup	water
0.5	teaspoon	orange extract
8	ounces	neufchatel cheese	softened
0.5	cup	butter	softened
1	teaspoon	orange extract
0.5	teaspoon	vanilla
4	cups	powdered sugar
0.5	cup	orange marmalade

Preheat oven to 325 degrees.
Spray two 9-inch round cake pans with nonstick cooking spray, line the bottom with wax paper.

For the cake: In a large bowl, combine the cake mix, eggs, oil and water according to package directions. Stir in the 1/2 teaspoon orange extract. Beat with a mixer or by hand for 2 minutes, then divide the batter evenly between the prepared pans. Bake for 25 - 30 minutes, testing for doneness by lightly touching the center of the cake - if the cake springs back, it's done. Remove from the oven and let sit for 5 minutes. Remove cakes from pans, remove wax paper, and cool completely on racks.

For the frosting: In a large bowl, beat the cream cheese and butter with a mixer until light and fluffy. Add the 1 teaspoon orange extract and 1/2 teaspoon vanilla, then beat in the powered sugar.

Assembly: Place the first cake layer on a serving plate. Spread 1/4 cup marmalade on top, then spread on about 3/4 cup of the frosting. Top with the second cake layer and frost the top and sides. ( You may have some leftover frosting.) Decorate the top of the cake by swirling the rest of the marmalade in the center.