Desserts should appeal to citrus lovers

ORANGE CAKE

1 box yellow cake mix

1 can mandarin oranges, do not drain

4 eggs

1/2 cup oil

Icing:

1 large Cool Whip

1 box French vanilla instant pudding

1 cup pineapple chunks, drained

Mix together cake mix, oranges, eggs and oil. Beat 4 minutes on medium speed. Bake in 3 layers at 350 degrees for 30 minutes. Cool. Mix all icing ingredients together and spread between, on top and on sides of layers. Keep refrigerated. Cake will freeze well.

CREAMY LEMON

CHEESE CAKE

1 box Duncan Hines Pudding Recipe Lemon Cake Mix

Two 8-ounce packages cream cheese, softened

1 cup sour cream

1/2 cup sugar

3 eggs

1 cup oil

Set aside 1 cup dry cake mix. Combine remaining cake mix with 1 egg and oil. Press in bottom of greased 13 - by - 9 - inch pan. Bake at 350 degrees for 10 minutes. Meanwhile, combine reserved cake mix, 2 eggs and remaining ingredients. Beat on low speed for 2 minutes.

Spread over cake. Bake at 350 degrees for 35 minutes. Cool.

Until next week, here’s some Food for thought: He that goeth about as a talebearer revealeth secrets; therefore meddle not with him that flattereth with his lips. Proverbs 20:19

Source:http://www.erwinrecord.net/Detail.php?Cat=LOCALNEWS&ID=60209

Dan Lepard's recipe for double chocolate lamingtons, plus Aussie scrolls

The foil over the top traps the steam inside, helping the cake rise more evenly. You'll have about 250ml of chocolate coating left over – just the stuff for lamington milkshakes with ice-cream and coconut. Makes nine.

300g caster sugar
50g cocoa
75ml milk
50g unsalted butter
50g dark chocolate
50ml sunflower oil
4 medium eggs
100ml low-fat natural yoghurt
3 tsp vanilla extract
175g plain flour
3 tsp baking powder

For the coating (makes 750ml)
15g cocoa
50ml cold milk
175ml boiling water
200g dark chocolate, finely chopped
450g icing sugar
1-2 250g bags coconut (ie, much more than you'd think)

Line the base of a deep, 20cm square cake tin with nonstick paper and heat the oven to 170C (150C fan-assisted)/335F/gas mark 3. Put the sugar and cocoa in a bowl and beat in the milk. Melt the butter and chocolate in a saucepan, and add to the sugar mix along with the oil. Beat in the eggs until smooth, stir in the yoghurt and vanilla, and mix in the flour and baking powder. Pour into the tin, cover with a slightly domed sheet of foil and bake for an hour; lift off the foil for the last 15 minutes. Remove, cool in the tin and, while warm, cover with clingfilm to keep it moist.

For the coating, mix the cocoa and milk until smooth, whisk in the boiling water, then stir in the chocolate until melted. Whisk in the icing sugar until dissolved and pour into a deep, wide jug. Cut the cake into nine, dunk each piece in the coating and fish out with two forks. Roll in coconut and leave to set.

Source:http://www.guardian.co.uk/lifeandstyle/2012/apr/20/lamington-scrolls-australian-recipes-baking