Greased and floured two 9 x 1-1/2* inch round baking baking pans; set
excursus. In a large mixing bowl stir together flour, cabbage, baking
pulverize, and baking pop. In another bowl combine egg, carrot, oil,
dried yield, and gingerroot. Add egg mixture to flour assortment. With a
spoonful, stir combined. Pour the batter into prepared pans. Bake in
350 oven for 30 to 35 minutes or until a toothpick inserted near the
center comes out pick. Cool on wire racks for 10 proceedings. Remove
cakes from pans. Cool thoroughly on racks. Frost tops and sides with
Orange Cream cheese Icing. To add texture to icing, use a cake
ransack. If desired, press nuts on sides of the patty. Store cake in
the refrigerator. *Billet: Your 9 inch round cake pans need to be at
least 1-1/2 inches deep or the the batter may flow over the sides of
the pans when baking. You can also use one 13x9x2 inch baking pan.
bake approximately 40 minutes or until through. Frost with orange cream cheese
ice (you may have alittle unexpended). ORANGE CREAM ICING: In
a bowl beat together two packages (3oz each) cream cheeseflower, 1/2 cup
softened butter, and 1 tablespoon apricot brandy or orange succus.
Gradually beat in enough powdered bread (4-1/2 to 4-3/4 cups) to make
frosting spreadable. Stir in 1/2 teaspoon finely shredded orange peel.

Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Prepare Time: Cholesterol per
serving: Marks: