This cake was intended to be a sheet cake, but I impatiently took the cake out of the pan before it was completely cool, and sadly found myself with broken pieces. Frustrated, I almost threw it away, but then realized I could turn it into a rectangle-shaped cake by making the broken pieces the middle layer. It was a big hit with my kids, and no one knew it was almost a disaster.

• 1 sheet cake (your favorite 9 x 13 sheet cake recipe will work here), baked and cooled
• 2 cups (4 sticks) unsalted butter, room temperature
• 1 tablespoon pure vanilla extract
• ¼ teaspoon salt
• 4 cups powdered sugar
• Food coloring, optional

In the bowl of a standing mixer, beat the butter until creamy. Scrape down the sides and add the orange zest, juice, vanilla, Triple Sec (if using) and salt. Mix on low until combined, and then beat the ingredients together for a minute. Turn the mixer back to low, and slowly add the powdered sugar, mixing until combined. Increase the speed to medium-high, and then beat 6-8 minutes until light and fluffy.

Cut the sheet cake into three equal pieces. Place one piece cut side up on a serving plate. With a knife or offset spatula, spread the top with about ¾ cup. Place the second layer on top (if you have any broken pieces, fit them in here), and repeat with the frosting. Put the third piece of cake on top cut side down, and spread the frosting evenly on the top and sides of the cake. Decorate as desired.

Enjoy!