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.
Slice cake into 3 layers.
Mix well the eggs, 1/2 cup sugar, butter and orange juice.
Then add coconut, pecans and pineapple.
Bake cake in layers as directed.
Spread Cider Filling (following) between cooled layers.
Frost top and sides with White Butter Icing.
n inverted pan.
**Lemon Chiffon Cake: In place of the 3
Break into pieces in 9 x 9-inch baking dish, 1 angel food or orange chiffon cake.
In a large stew pan, combine orange juice and 7-Up or ginger ale.
Bring to a boil and remove from heat. Add marshmallows.
Mix well and let cool completely.
Whip the cream and add to mixture.
Mix thoroughly.
Pour over cake pieces and top with coconut.
Refrigerate overnight.
Mix flour, salt and sugar well; add milk and heat.
Add beaten egg yolks after mixture is hot.
Cook until thick, then add gelatin which has been softened in orange juice and rind.
Let cool.
Beat egg whites; add 3 tablespoons sugar.
Fold into custard.
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.
n 8 inch angel food cake pan with parchment paper.
sugar, baking powder, salt and orange rind together. Make a well
Beat egg whites with cream of tartar until very stiff and slightly dry.
In a small bowl, mix dry ingredients and make a well in the centre.
Pour in oil, egg yolks, orange rind and juice.
Beat well with mixer until smooth - about 1 minute.
Carefully fold egg yolk milxture into egg whites.
Bake in ungreased angel food or bundt pan for 45 minutes @ 350\u00b0F.
Invert pan until cold.
rder: oil, 8 egg yolks, orange juice, and 1 tsp vanilla
n oil egg yolks, orange juice, water, orange zest and vanilla; beat
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
Heat ginger ale and orange juice and put over marshmallows; cool.
Mix Cool Whip and marshmallows together.
Break up cake in bite size pieces.
Place cake in bottom of pan, a layer at a time. After layer of cake, spread marshmallow mixture.
Repeat until all is used.
Sprinkle nuts and coconut on top and place in refrigerator overnight or until firm.
dd egg substitute, orange juice, oil and orange peel and mix until
Beat egg whites together well and add 1/2 teaspoon cream of tartar.
Add the rest of the ingredients and beat well.
Bake at 325\u00b0 for 1 hour.
Then turn oven to 350\u00b0 for 5 or 10 minutes.
Cool cake upside down on bottle for 2 hours before releasing cake.
Use 10-inch tube pan.
gg yolks, cooking oil, orange juice, orange rind, and vanilla into well
Grease a deep 8 inch cake pan and line base and
Preheat oven to 350\u00b0.
Sift all dry ingredients together (cake flour, baking powder, cinnamon, nutmeg and salt).
In a large mixing bowl, combine the vegetable cooking oil and sugar.
Beat the mixture until it becomes smooth.
Add egg yolks and beat well. Add the hot water.
Stir well.
Add all the dry ingredients. Stir in the vanilla, then the sweet potatoes and nuts.
Beat well.