Icing-
Preheat oven to 180°C. Grease and paper line the bases of three 21 cm shallow cake tins (sponge tins) sprinkle the tins with flour then shake out the excess. In a large bowl, beat together the butter and white and dark cane sugars until creamy, add the juice and rind of the orange then the eggs one at a time. Mix in the sour cream, dry ingredients and milk. Divide the mixture between the 3 prepared cake tins. Bake for 25 – 30 minutes. Transfer the cake tins to a cooling rack and cool 10 minutes before turning out to cool completely. Spread the frosting between the layers and across the top and sides. This cake cuts into at least 10 – 12 servings and keeps well for up to 5 days. Orange cream cheese frosting: 2 x 250g cream cheese, softened to room temperature 50g soft butter grated rind of a small orange 1 teaspoon vanilla essence 1/2 cup sour cream 3 1/2 - 4 cups Dhampure Icing Sugar Using an electric mixer, beat the cream cheese and butter with the orange rind. Add the vanilla essence until the mixture is a firm frosting consistency spread between the layers and over the cake.