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.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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.
Beat peach pie filling until small pieces.
Add orange cake mix, eggs (beaten) and sour cream.
Bake for 25 to 35 minutes.
n a large bowl, beat cake ingredients on low speed 30
Mix all ingredients.
Bake at 350\u00b0 for 25 to 30 minutes. Frost.
You can experiment with flavors:
orange cake with orange frosting or yellow cake with strawberry frosting.
5 to 60 minutes.
Cake is done when toothpick inserted
iners.
Beat together the orange cake mix, creamy salad dressing, whipped
f a 8 inch round cake pan with parchment paper.
In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
Beat on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour into a greased 9x13 in baking pan.
Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
Cool on a wire rack.
Frosting:
In a small mixing bowl, beat the cream cheese and butter until smooth.
Beat in the orange marmalade and confectioners' sugar.
Spread over cake.
Keep in refrigerator.
Mix cake by directions on box.
In place of water, use 1 cup of orange juice; do not dilute with water.
If recipe calls more than a cup, use water.
Make as many as four layers.
ilk until the mixture is very moist
Form the mixture into
Mix cake mix as directed only using 1 cup of water.
Add orange jello.
Bake according to directions on box.
When cool, split the layers.
Mix sour cream, sugar, coconut and orange juice.
Put in fridge before you make the cake.
When cake is cool, frost layers upside down until the last layer.
Reserve 1 cup of filling to mix with 8 ounce carton of Cool Whip for icing top and sides. Refrigerate overnight (very good).
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Mix cake mix and jello together. Combine eggs, water and salad oil. Grease 9 x 13-inch pan. Bake at 350\u00b0 for 25 to 30 minutes.
Cream cake mix with oil; add eggs and orange slices with juice.
Beat until creamy.
Instead of the water called for in the recipe on the cake mix box, use the can of mandarin oranges including the liquid and oranges.
Just dump them into the mix and blend and cook as directed.
Mix the 4 ingredients and beat for 2 minutes.
Pour into 3 greased and floured cake pans.
Bake at 350\u00b0 for 20 to 25 minutes.
Bake cake mix as directed on box in 9 x 13-inch pan.
Mix together condensed milk and cream of coconut.
Punch holes in sheet cake and spoon coconut mixture over cake while hot.
When cake is cool, spread whipped topping on top.
Sprinkle with coconut.
Refrigerate.
Heat oven to 350\u00b0F Grease bottom only of 13x9 pan; lightly flour.
Beat cake mix, oil, nuts, eggs, and oranges in a large bowl with mixer on low speed two minutes. Pour into pan.
Bake 30-35 minutes.
Cool 1 Hour.
Make frosting while cake is cooling: Mix instant pudding with the 1/2 pint whipping cream and cold milk. Beat until thick with mixe. When thick, add the well drained crushed pineapple.