Cream Cheese ice

Preheat oven to 350F. Line bottoms of two 8 inch round cake pans with
waxed wallpaper. Grease and flour pans. Combine flour, baking
powder,cinnamon, baking pop, salt and nutmeg in medium sized bowlful.
Set away. Mix sugars together in large bowlful, breaking up any lumps.
Whisk in egg, then oil, until blended. Stir in sauerkraut, apple and
buggy. Add flour mixture and stir just until moistened. Spoon into
prepared cake pans. Bake almost 35 proceedings, or until wooden pick
inserted in center comes out clean and cake begins to pull away from
sides of pan. Let sang-froid 10 proceedings, then invert cakes onto wire racks
to cool totally. Spread with cream cheese ice.

** %%%%% CREAM CHEESE ICING %%%%% **

16 oz cream cheeseflower, dull 1 cup confectioner's bread 3 1/2 tbsp
heavy drub 2 tbsp grated orange nip (skin) 1 tsp cinnamon 2 tsp
vanilla

Whip cream cheeseflower, slowly adding bread, until fluffy. Add orange
rind,cinnamon and vanilla. Mix good. Makes approximately 2-1/4 cups.