f a 8 inch round cake pan with parchment paper.
Combine
FOR THE CAKE: Combine first 10 ingredients. Blend with an electric mixer 30
Prepare cake mix according to package directions, preheating oven according to directions for a 13 x 9 pan. Cool cake completely and then put in refrigerator for a few hours until nice and cold. Take cake out and poke holes all over the entire cake with a dinner fork.
bout 20 mts. in the orange juice. If your dates aren
Mix well the cake mix and pudding. Add milk, eggs and shortening. Beat 2 minutes. Bake in 9 x 13-inch pan at 350\u00b0 for 25 to 30 minutes. Poke holes in warm cake. Mix orange juice with powdered sugar. Spread on warm cake. Set aside to cool.
Cream cake mix with oil; add eggs and orange slices with juice.
Beat until creamy.
Prepare orange cake mix according to directions and bake in a 13 x 9 x 2-inch pan.
While cake is cooking, combine orange juice and sugar.
When cake is done, remove from oven and pour orange juice mixture over top and let soak into cake.
Serve warm.
Prepare cake mix per box instructions.
Bake and cool. Combine the cream cheese, lemon juice and Cool Whip until folded smoothly together.
Cover first cake layer with the cream cheese mixture, then evenly place prepared blueberries.
Stack second layer; cover with cream cheese mixture, then evenly top cake with prepared strawberries.
Beat peach pie filling until small pieces.
Add orange cake mix, eggs (beaten) and sour cream.
Bake for 25 to 35 minutes.
Break cake in small
pieces.
0 inch round cake pan. Line base and sides with parchment paper
ombined with egg/butter mixture.
Add extract and zest to cake
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
Mix and bake the orange cake mix in a 9x13 pan according to directins.
While the cake is still warm, poke holes in the cake with the end of a wooden spoon or a skewer.
Mix the box of orange Jello with the boiling water. Pour over cake when Jello is dissolved.
Refrigerate the cake while you prepare the topping.
Mix the instant pudding and milk until pudding thickens.
Fold in the Cool Whip.
When the cake has cooled, spread the Cool Whip/pudding frosting on the cake.
Refigerate cake until ready to serve.
For the cake, beat the egg whites with 3 tablespoons of
til top of cake springs back when pressed with fingertip or
lueberries in a bowl, sprinkle with 2/3 cup of sugar
Use a 9x13 cake pan.
Bake the cake according to pkg. directions. Do not overbake !
Cool cake slightly on cooling rack. Meanwhile prepare.
jello according to pkg. directions. Poke holes all over cake with.
a wooden skewer or a fork. Pour liquid jello mixture over cake and.
allow to soak into cake. Chill.
Cream together, butter and cream cheese. Add confectioners sugar a little at a time, mixing well after each addition. Add orange extract and mix well. Frost cake and enjoy.
Store leftovers in refrigerator.
Bake cake as directed.
Mix together orange jello and boiling water.
Add orange pop.
When cake is baked, punch holes in top of cake with fork.
Pour this mixture over cake.
Let cool to room temperature.
>with parchment paper.
In a large bowl, combine yellow cake