Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
Bake our orange chiffon cake mix as directed.
Cool.
Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix.
Beat until smooth.
If too thick, add 1 to 2 tablespoons more milk.
Pour slowly over cake.
Sprinkle top with chopped, toasted almonds.
Glaze will set within 1/2 hour.
Store any leftover glaze in refrigerator.
This mixture will form the chiffon cake layer.
Pour the batter
n inverted pan.
**Lemon Chiffon Cake: In place of the 3
Dissolve cocoa in boiling water.
Cool.
Sift dry ingredients together.
Add oil, egg yolks, cocoa mixture and vanilla.
Mix well.
Combine egg whites and cream of tartar; beat until stiff peaks form.
Fold egg yolk mixture into egg whites.
Pour into 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Put Fudge Topping on cake (see recipe).
Slice cake into 3 layers.
Mix well the eggs, 1/2 cup sugar, butter and orange juice.
Then add coconut, pecans and pineapple.
Mix pineapple, lemon juice and pudding.
Beat whipping cream until milky; mix with pudding mixture.
Cut cake into 4 layers. Spread pudding mixture on all cake layers.
Let set overnight in refrigerator.
Melt vanilla ice cream.
Mix with frozen pink lemonade concentrate.
Slice a chiffon cake into 3 layers.
Spread ice cream mixture onto bottom layer and onto middle layer.
Put together; freeze on a plate wrapped in aluminum foil.
Serve when needed with whipped cream and crushed pineapple on sides and top.
Bake cake in layers as directed.
Spread Cider Filling (following) between cooled layers.
Frost top and sides with White Butter Icing.
To make chiffon cake: Let egg whites warm
Sift cake flour, sugar, baking powder, and
dvance--keep chilled.) For cake: Preheat oven to 325
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
et aside.
To make cake batter, sift flour with sugar
minutes.
Place the cake mix, egg yolks, water, oil
Cake:
Preheat oven to 325
ouched.
Immediately turn finished cake upside down, placing tube part
Mix pie filling as directed on box.
Cut down sugar amount to 2/3 cup.
Break up half of sponge cake.
Put into a large spring-form tin (greased).
Pour 1/2 of pie filling mixture over cake in pan.
Repeat and put in refrigerator overnight.
Serve with Cool Whip.
Decorate with strawberries or coconut if desired.
an.
VARIATIONS:
Almond Chiffon Cake: Use apple juice for liquid
Sift flour, 1 cup of the sugar, baking powder, cinnamon and salt into medium-size bowl.
Make a well in center and add in order:
oil, egg yolks, lemon juice and banana; beat with spoon until smooth.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Makes one 10-inch tube cake.
Easy to make.
Needs no frosting and keeps deliciously moist.