3 large nectarines
3/4 cup sugar
1 tablespoon fresh lemon juice
1 cup half-and-half
1/2 cup heavy cream
a 2-inch piece of vanilla bean
1/4 teaspoon finely grated fresh lemon zest
1 box white cake mix 1 3.4 oz pkg instant vanilla pudding 4 eggs 2/3 cup oil 1/2 cup milk 1/4 cup orange juice 1/2 cup sour cream 2 tbs orange zest Orange buttercream 1/2 cup butter softened 8 oz cream cheese softened 2 tsp orange flavored gelatin 2 tsp orange zest 1 tsp vanilla 4-5 cups powder sugar 1 tbs milk if needed Heat oven to 350 and prepare two 8 inch pans.
Sift cake mix and pudding into small bowl; set aside.
In large bowl mix eggs, oil, milk, orange juice,
sour cream and orange zest until smooth.
Add in cake mixture stir until well combined.
Divide batter between to pans and bake for 25-30 min. For frosting. Beat butter and cream cheese for 2 min.
Add gelatin, orange zest, and vanilla, beat well.
Slowly add powder sugar and beat until it reaches desired consistency.
Add milk if needed.
note: I would double the recipe of frosting.
also to get a smooth finish use a pallette knife and
cake smoother dip in hot water then on the frosting.
it is a miracle worker I tell ya!