LEMON-ORANGE CAKE
1 pkg. Betty Crocker Super Moist white cake mix
1-1/4 cups orange juice
1/3 cup vegetable oil
3 egg whites
1 can (15-3/4 oz.) lemon pie filling
1 tub Betty Crocker Whipped fluffy white ready-to-spread frosting
Grated orange peel, if desired
1.  Heat oven to 350.  Grease and flour 2 round pans, 8 x 1-1/2 or 9 x 1-1/2 inches.  Beat cake mix, orange juice, oil and egg whites in large bowl with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping bowl constantly.  Pour into pans.

2.  Bake 8-inch rounds 27-32 minutes, 9-inch rounds 23-28 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Run knife around side of pans to loosen cakes; remove from pans to wire rack.  Cool completely, about 1 hour. 

3.  Cut each cake layer horizontally in half to make 2 layers.  Fill layers with generous 1/2 cup pie filling.  Frost side and top of cake with frosting.  Garnish with orange peel.  Refrigerate about 1 hour or until chilled.  Store covered in refrigerator.

Tips:  To split cake rounds evenly, mark side of cake with toothpicks and cut with a long, thin knife.
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