This cake is such a refreshing dessert for the hot summer days. I found it on Pinch A Recipe and adapted it to make a quicker version. It had called for a white cake two layer cake, but since I had an orange cake mix, I decided to use it for this.
One french vanilla or orange cake mix baked according to box directions in two 9″ layer pans. I replaced the water the directions called for with apricot nectar and added about a tables of orange zest to the batter. I froze one layer for later use.
When cake comes out of oven, poke holes in it and brush orange juice or any flavor of nectar over the cake. (I used the apricot that was left over from the can that I used to add to the cake mix, as I had it on hand). Let cool completely. Place on serving plate and frost with the following.
1/2 cup orange marmalade
1/2 pint of heavy whipping cream
3/4 cup powdered sugar
3/4 cup sour cream
Smooth the marmalade over the cooled layer. Whip the whipping cream and powdered sugar until cream is holding a shape when beaters are lifted. Add sour cream to creamed mixture and beat until all is blended. Top the cake layer with this creamed mixture. Store in fridge. Sprinkle orange zest over top and add cut orange wedges if desired.