Orange Gold Cake

3/4 C. butter
1-1/4 C. sugar
8 egg yolks
1 orange rind, grated
1/3 C. orange juice
2-3/4 C. flour
2-3/4 tsp. baking powder
2/3 C. milk

Combine Flour & baking powder; set aside. In large mixing bowl, cream butter and sugar until light. Add egg yolks, one at a time, beating well after each. Add orange rind and orange juice; mix well. Alternately add flour and milk; beat until smooth. Pour into 2 greased & floured 9" cake pans. Bake at 375 degrees for about 20 minutes, until pick tests clean. Cool in pans on racks 10 minutes, remove to racks to cool completely before frosting.

Orange Gold Frosting:
rind of 1 lemon
rind of 1 orange
1/4 C. orange juice
1/4 C. butter
1 egg yolk
approximately 1 box powdered sugar
2 tsp. lemon juice

Combine grated rinds of lemon and orange. Add orange juice; set aside. Cream butter; add juice mixture and lemon juice; add egg yolk and beat well. Gradually beat in powdered sugar. Spread between layers and on top and sides of Orange Gold Cake.

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