1 pkg lemon cake mix 1 jar raspberry preserves 8 tablespoons powdered sugar 1 pint whipped cream 1 teaspoon lemon zest 2 tablespoon fresh lemon juice Citrus Filling (see below)

Heat oven to 350°F. Grease and flour two round 9-inch pans. Prepare cake mix as directed on package. Pour into pans.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

Prepare Citrus Filling and allow to cool.

Prepare whipped cream by whipping into soft peaks. Add 8 Tbsp powdered sugar. Whipped into medium peaks. Divide into two bowls.

Add raspberry preserves to half of whipped cream. Fold gently until mixed. This will be your raspberry filling.

Prepare frosting by adding fresh lemon juice and lemon zest to remaining whipped cream. Whip into stiff peaks

Level cake and tort into four layers. Alternate the filling: raspberry, Citrus, raspberry. Frost side and top of cake with lemon flavored whipped cream. Store covered in refrigerator.

Citrus Filling
3/4 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
2 teaspoons grated lemon zest
1/2 cup orange juice
2 tablespoons fresh lemon juice
1 egg

In a saucepan over medium heat mix all ingredients. Cook until thickened. Remove from heat and cool completely. Makes enough to fill a two layer 9-inch round layer cake.

2 cups all-purpose flour 1 3/4 cups white sugar 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 1/3 cups water 1/2 cup shortening 2 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Grease and flour two 8 or 9 inch round cake pans.

In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.

Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.

To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.

To Make Filling: Drain cherries reserving 1 1/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.

Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve 1/3 of cherries as garnish for top of cake). (At this point I also add whipped cream on top of the cherries in the filling.) Place second layer on top filling and frost sides and top of cake with frosting.

Best served with whipped cream.

1 (18.5oz.) pkg. yellow cake mix 8oz. cream cheese 1-1/2 cups confectioners' sugar 1 (20oz.) can crushed pineapple w/juice 2 (8oz.) cans mandarin oranges, drained 1 (3.5oz.) pkg. instant vanilla pudding 1 (8oz.) container frozen whipped topping, thawed

Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool then split each layer in half so as to have 4 layers.

Whip cream cheese until soft, add the confectioners' sugar and thoroughly mix. Stir in the pineapple (juice also) and the drained mandarin oranges (Reserve about 5 mandarin orange slices to decorate the top of cake.), breaking up the oranges with back of a spoon. Stir in the dry pudding mix. Mix well until you feel the pudding mix has been dissolved. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one. Again spread with frosting. Repeat until all layers are used spreading last bit of frosting on top and sides of cake. Keep refrigerated. It is best if refrigerated overnight before serving.

Recipe from www.allrecipes.com.

2 cups white sugar 1 cup vegetable oil 4 eggs 2 (4.5oz.) jars carrot baby food 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1-1/2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves

1 (8oz.) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
4 cups confectioners' sugar

Preheat oven to 350°F. Grease and flour two 9 inch round pans.

In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans.

Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.

To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting.

1 cup sugar
1/4 cup cornstarch
dash salt
1-1/4 cups water
2 egg yolks
3 Tbsp lemon juice
1 Tbsp margarine or butter
2 tsp grated lemon peel

In small saucepan, combine sugar, cornstarch, and dash salt; mix well. Gradually stir in water. Cook over medium heat until mixture boils and thickens, stirring constantly; remove from heat. In small bowl, beat egg yolks; gradually blend small amount of hot mixture into egg yolks. Add egg yolk mixture to saucepan; cook over low heat for 2-3 minutes or until thickened, stirring constantly. Remove from heat; stir in all remaining ingredients. Cool 1 hour.

1/2 cup butter
1/2 cup shortening
1 cup white sugar
3/4 cup evaporated milk
1 Tbsp vanilla extract

In a large bowl, cream butter for 5 minutes. Add shortening and cream for another 5 minutes. Beat in sugar. Add evaporated milk and vanilla. Beat until very light and fluffy.

3/4 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated orange zest
2 teaspoons grated lemon zest
1/2 cup orange juice
2 tablespoons fresh lemon juice
1 egg

In a saucepan over medium heat mix all ingredients. Cook until thickened. Remove from heat and cool completely. Makes enough to fill a two layer 9-inch round layer cake.

Whipped cream can be an easy, delicious frosting for any type of cake. To make 2-1/2 cups of whipped cream (for a 2-layer or 13x9-inch cake), begin with 1-1/4 cups of chilled whipping cream. Beat the whipping cream at medium speed in a chilled deep bowl with chilled beaters. Beat until soft peaks form; beat in 2 tablespoons powdered sugar. DO NOT OVERBEAT. The whipping cream can be flavored with 1/2 tsp vanilla. Cakes frosted with whipped cream need to be stored in the refrigerator.

1 (8oz.) container frozen whipped topping, thawed
1 (3.5oz.) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract

Directions: In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

Variations: Use different flavors of instant pudding mix for a little variety in the filling.