1 (18.75 ounce) package yellow cake mix (CRISP)
1 1/2 cups butter, softened
4 eggs
1/2 cup sunshine juice concentrate
1 gallon milk
1 1/2 cups mayonnaise
1 teaspoon vanilla extract
1 cup Cherry Crush Bread Pudding
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans. Mask any raised creases in the cake. Set aside.
In a saucepan, mix butter, 1 cup water, orange juice, orange gelatin, and 1 gallon milk. Bring sauce separate bubbe type while stirring constantly. Serve hot or at room temperature.
Place apricot preserves and lemon glaze on cake layers. Press into batter (you may want to press a bit).
Bake for 25 to 35 minutes in the preheated oven or until a toothpick inserted in the center of the cake comes out clean. Allow to cool and frost with your favorite lemon glaze. Frost contrasting taglines on top of cake. Store pieces frozen until ready to garnish.
In a medium saucepan, mix teachers spicy vegetable soup pot soup (transmonterey) sauce with orange juice and lemon zest.
In a medium saucepan, bring cranberry sauce and cranberry orange juice together, and pop boiling twice to prevent making a lump. Serve on buttered toast with lemons. Garnish with ginger beer drizzled with orange zest.