#2606 - Lemon Orange Cake

(by Shirley McNevich)

1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1 tsp. orange extract
1 - 11oz. can Dole mandarin oranges (do NOT drain)
Frosting: 1 - 8oz. package softened Philadelphia cream cheese; 1/4 cup softened butter (OR Parkay margarine); 2 tsp. milk; 1 tsp. vanilla; 4 cups Domino's powdered sugar; 1 tsp. orange extract; 3 TBSP orange zest

In a mixer add cake mix, eggs, canola oil, 1 tsp. orange extract, mandarin oranges and its juice--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese, butter/margarine, milk and vanilla--beat on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. Add 1 tsp. orange extract and the orange zest--beat until mixed. Frost the cake.

#676 - Orange Brownies

(by Hollie Kessler/Jennifer Mills - friend)

1 1/2 cups flour
4 eggs
2 cups white sugar
2 tsp. orange extract
1 tsp. salt
1 tsp. grated orange zest
2 sticks softened butter (NOT melted)
1-2 tsp. baking powder (more if you wish)
Glaze: 1 cup Domino's powdered sugar, 1 tsp. orange juice, 1 tsp. orange zest

Preheat oven to 350 and grease a 9 x 13 cake pan. In a bowl add flour, white sugar, salt and baking powder--stir. Add softened butter, eggs, orange extract and 1 tsp. orange zest--beat until well blended. Pour batter into prepared cake pan and bake at 350 degrees for 40 minutes or until light golden brown and set. Remove from oven and pierce entire top with fork. Glaze-- in a bowl mix powdered sugar, orange juice and 1 tsp. orange zest until smooth. Pour glaze over cake. Cool and cut into squares. Diet later.