• Preheat oven to 350°F. Grease three 9-inch-round layer-cake pans. Dust pans with flour, shaking out the excess.


Prepare Cake:

  • Beat together butter and sugar in large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition.

  • Sift together flour, baking powder and salt. On low speed, alternately beat flour mixture and milk into butter mixture. Beat in vanilla. Scrape batter into prepared pans, dividing equally.

  • Bake in 350°F oven for 20 to 25 minutes or until a wooden pick inserted in middle of cakes comes out clean. Cool the cakes in pans on wire racks. Turn the cakes out onto the racks.

Prepare Filling:

  • Mix together sugar and cornstarch in heavy 2-quart saucepan. Gradually stir in orange juice to make smooth paste. Cook over medium heat, stirring frequently, until thickened and bubbly, 3 to 5 minutes.

  • Add a little of the mixture to egg yolks in small bowl, beating rapidly. Add egg yolks to saucepan; cook 2 to 3 minutes or until thickened. Stir in butter until melted. Let the mixture cool.

Prepare the Frosting:

  • Beat together the butter, cream cheese, sugar and vanilla in a small bowl until well blended.

  • Divide the filling into thirds. Use two-thirds of the filling to sandwich the 3 cake layers together. Spread the remaining third of filling over top. Decorate the sides of the cake with the frosting.