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Rainbow Citrus Cake
July 24, 2010

The amount of shortening frightened me and I wanted to cut down on prep time, so I made an adaptation of this recipe using a white cake mix. I used zests as directed but added a tablespoon of lime juice, orange essence, and lemon extract for an extra punch of flavor. The lime layer turned out to be the most mild in flavor and the orange came out tasting quite artificial. I used jarred lemon curd between the layers and then frosted with Cool Whip; so lots of changes, but much quicker and a little lighter in fat and calories.

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