Two for the price of one

OK, so because I am madly trying to put everything in order, I have found the recipe for sour cream orange cake a lot sooner than I expected, so I am going to give it to you today. This is the original from my Grandma, who is 94 and lives exclusively now on jalapeno cheeze-its with extra salt and dessert. I like simple and straight forward cakes, but she really likes to push the envelope.
Beat 1 1/4 cups of sugar together with 1 1/2 sticks of butter until light, and you can no longer feel the granules of sugar. Add 3 large eggs one at a time. Beat in 1 teaspoon of orange peel, and 1/2 teaspoon of lemon peel, and 1/2 teaspoon of vanilla. Sift together three times, 2 1/4 cups of flour, 2 1/4 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Add the dry ingredients alternately with 3/4 cup of sour cream to the butter and egg mix. Bake at 350 degrees in two 9 inch pans. When still warm, brush layers with a syrup made with 6 tablespoons of oj, 1/4 cup of lemon juice, 1/4 cup of gran manier, 1/4 cup of water, and 1/4 cup of sugar. Reduce to 2/3 of a cup. When cool, slice each layer in half and fill with 3 8 ounce packages of cream cheese, 1 cup of sugar and 1/3 cup of coco lopez.
Now that’s a cake.

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