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Butter two 9-inch round cake pans. Line with parchment paper; butter paper. Dust pans with flour.
In a large bowl combine all the cake ingredients and mix until combined. Pour the mixture into the prepared pan and bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean...
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, brandy, and vanilla. Stir in the apricots. Fold in the flour, salt, baking powder, and baking soda...
Bring a medium pot filled half way with water to a simmer. In a medium stainless-steel bowl that fits over the pot without touching the water, whisk the eggs, yolks, zest...
In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder...
In a bowl, combine the cocoa and the water and whisk until smooth. In a separate bowl combine the eggs, the vanilla, and one-fourth of the cocoa mixture; set aside. In a large mixing...
Repeat layers. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Garnish with orange slices and mint if desired...
Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely...
Spoon the batter into the prepared pan and tap gently to level the mixture. Bake for 55 to 60 minutes, until a cake tester comes out clean. Expect the cake to rise above the top of the pan...
Using an electric mixer, beat egg whites, cream of tartar and salt until whites stand in soft peaks. Fold 1/3 of the egg white mixture into the cream cheese mixture, then fold the cheese mixture...
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