Fresh Orange Wedding Cake Pt 1

-APRICOT MOUSSE FILLING-
4 1/2 c Fresh orange juice, divided
4 c Dried whole apricots, (16
-ounces)
4 Envelopes unflavored gelatin
4 Egg whites
3 c Sugar
1/2 c Water
4 ts Light-colored corn syrup
2 ts Vanilla extract

BUTTERCREAM FROSTING
1/3 c Stick margarine or butter,
-softened
2 tb Nonfat cream cheese,
-softened
1 1/2 ts Vanilla extract
1 ds Salt
4 1/2 c Sifted powdered sugar, (17
-ounces)
5 ts Skim milk

Coat bottom of 1 (10-inch) round cake pan with cooking spray (do not coat
sides of pan); line bottom with wax paper. Coat wax paper with cooking
spray, and dust with flour; set aside.

Sift together 2-1/2 cups flour, baking powder, and salt; set aside. Combine
yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl;
beat at medium speed of a mixer until blended. Add 1 cup sugar, and beat
well. Gradually add the milk, beating at medium-low speed 2 minutes or
until sugar dissolves.

Beat egg whites (at room temperature) at high speed until foamy. Gradually
add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to
form. Add the flour mixture and egg white mixture alternately to the yogurt
mixture, beating at low speed. Pour the batter into prepared pan. Sharply
tap pan once on counter to remove air bubbles. Bake at 375 degrees for 10
minutes. Reduce oven temperature to 350 degrees, and bake 28 minutes or
until a wooden pick inserted in center comes out clean. Let cool in pan 10
minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal
spatula, and turn out onto wire rack. Peel off wax paper, and let cool
completely.

Wrap cooled cake in heavy-duty plastic wrap and then in heavy-duty aluminum
foil. Refrigerate up to 2 days or freeze up to 2 weeks (to thaw, place the
wrapped cake in refrigerator overnight). Yield: 1 (10-inch) cake layer. You
will need 2 (10-inch) cake layers to make our wedding cake.

Note: Substitute dried orange peel for the grated orange rind, if desired.
Combine 1/4 cup of orange juice and 1-1/2 tablespoons dried orange peel in
a small glass bowl. Microwave at HIGH for 1 minute. Cover and let stand for
10 minutes. Do not drain; add to the yogurt mixture.

INSTRUCTIONS FOR MAKING 1 (14-INCH) CAKE LAYER: You will need 2 (14-inch)
cake layers to make our wedding cake.

Coat bottom of pan with cooking spray (do not coat sides of pan); line
bottom with wax paper. Coat wax paper with cooking spray, and dust with
flour. Double Basic Cake Recipe; pour into prepared pan.

Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350 degrees,
and bake 28 minutes.

INSTRUCTIONS FOR MAKING 2 (6-INCH) CAKE LAYERS: You will need only 1 (6-
inch) cake layer to make our wedding cake.

Coat bottoms of pans with cooking spray (do not coat sides of pan); line
bottoms with wax paper. Coat wax paper with cooking spray, and dust with
flour. Prepare Basic Cake Recipe; divide batter evenly between pans.

Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350 degrees,
and bake 25 minutes.

HIGH ALTITUDE ADJUSTMENT: Follow instructions for Basic Cake Recipe except
beat egg whites to soft peaks instead of stiff peaks.

INSTRUCTIONS FOR APRICOT MOUSSE FILLING: Combine 2-1/2 cups orange juice
and the apricots in a large nonaluminum