100 HOLE ORANGE CAKE

INGREDIENTS

1 box yellow cake mix
1 pkg. lemon instant pudding
4 eggs
3/4 c. oil
3/4 c. orange juice

COOKING DIRECTIONS

Mix all ingredients together. Pour into greased and floured tube pan. Bake at 325 degrees for 45 minutes. Leave in pan. Punch 100 holes in cakes with knife and pour icing over cake.

ICING:

2 c. powdered sugar
2 tbsp. melted sugar
1/3 c. plus 2 tbsp. orange juice

Mix all ingredients. Place over low heat until all have melted. Pour over cake and leave in pan until cool.

100 HOLE CAKE

INGREDIENTS

1 box yellow cake mix (or lemon supreme) or orange supreme
1 pkg. instant lemon pudding mix (or vanilla mix)
1/3 c. salad oil
1 c. apricot nectar (or fresh orange juice (or water)
4 eggs

COOKING DIRECTIONS

Preheat oven to 350 degrees. Combine all ingredients. Mix well after each is added. Beat at medium speed 2 minutes. Pour into tube pan sprayed with Pam (or greased and floured) and place over a pan of water in oven. Bake 1 hour at 350 degrees.

After cake bakes, punch holes in top of cake with meat fork. Let stand in cake pan. Prepare topping and pour over cake. Let cool about 3 minutes in pan. Place plate on cake pan, flip cake will be upside down. Place plate on cake and flip cake is now upright (enjoy).

TOPPING:

1 1/2 or 2 c. confectioners' sugar
1/3 c. lemon juice (or real lemon)
2 tbsp. butter

Mix and pour over warm cake. My favorite cake.

$100 COCONUT CAKE

1 box yellow cake mix
2 pkgs. frozen coconut
1 (8 oz.) carton sour cream
1 1/2 c. sugar
1 tsp. almond flavoring
1 1/2 c. Cool Whip

Prepare cake mix as directed for two 9-inch layers. Cool and slice each layer into two layers. Mix sugar, sour cream and flavoring together. Add 1 1/2 packages coconut to sugar mixture. Place filling between layers only. Mix remaining coconut to Cool Whip and ice sides and top of cake. Let stand overnight or several hours before serving. Keep stored in refrigerator. Freezes well.