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Orange Mango Triple Sec Layer Cake1 cup butter, softened
1 3/4 cups granulated sugar, divided
1 teaspoon orange extract
1 teaspoon orange rind
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
8 large egg whites2 mangos, peeled, seeded, and chopped
Orange Syrup, recipe follows
Orange Filling, recipe follows
Orange Buttercream Frosting, recipe follows
Garnishes: mango slices, raspberriesOrange Syrup
3 tablespoons orange juice
3 tablespoons granulated sugar
3 tablespoons Triple SecOrange Filling
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 1/4 cups fresh orange juice
2 egg yolks
1/4 cup fresh lemon juice
1/4 cup butter
2 teaspoons grated orange rindOrange Buttercream Frosting
1 (16 ounce) package powdered sugar
1/2 cup butter, softened
1 1/2 teaspoons grated orange rind
6 to 8 tablespoons heavy whipping creamGrease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside.Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter. Gently fold in remaining egg white mixture into batter.Divide batter evenly among prepared pans. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of chopped mango over filling.Repeat procedure with next layer.Top with last cake layer, and brush with remaining one-third of syrup.Spread Orange Buttercream Frosting over top and sides of cake. Spoon remaining filling on the top center of cake. (We let the filling run down the sides for a casual look.) Garnish, if desired. Serve immediately, or chill before serving.Orange Syrup: Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool.Yields 1/3 cup.Orange Filling: Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly. Simmer 1 minute. Remove from heat.Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled.Yields 2 1/4 cups.Orange Buttercream Frosting: Combine first 3 ingredients and 6 tablespoons whipping cream in a large bowl. Beat at medium-low speed with an electric mixer until creamy. Beat at medium-high speed until frosting is smooth and fluffy, adding cream, if necessary, for proper consistency.Yields 3 cups.

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