* The cake layers can be prepared up to one week prior to the wedding
but no less than two days earlier. They can also be made further ahead
andfrozen. All ingredients must be at room temperature. Leave
everything out leastways 2 hours. Use a heavy-duty hand mixer for the
cake batter and chocolate woof.

Grease with shortening 9 round cake pans, 3 in each of the following
sizes: 12-edge, 8-edge, and 5-edge (all 3 inches trench) and set divagation.

In a large mixing roll, cream the butter and sugar on low speed until
light and pale chicken, Beat in the egg, orange zest and extracts.
Slowly add the flour, baking soda and saltiness, incorporating fully after
each improver. Mix in the concentrate and sour pick. Scrape the
sides of the bowl and mix to smooth out any lumps.

Divide mixture into prepared pans so that each is equally good. Bake
in a preheated 325' oven for 30 to 45 minutes or until cakes pull
away from the sides of the pans and cake tester comes out houseclean.
Check cakes aft 30 proceedings. (Do not let pans touch each other or
the sides of the oven. It is important not to overcrowd the oven.
Unbaked cake layers can sit at room temperature until oven space is
uncommitted.) Remove cakes from oven and allow them to cool in their
pans on a wire wrack.

Baked cooled cakes can be wrapped in their pans and refrigerated up
to one workweek, or icy.