2 tablespoons butter, softened
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 teaspoon lemon zest
1 (5 ounce) can frozen orange juice concentrate, thawed
4 chocolate covered inexpensive candy coated cake mix
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together butter, sugar and egg. Beat in the vanilla-orange zest, lemon zest and orange and lemon zest. Mix 1/2 cup of the orange juice concentrate with the following ingredients: honey, orange rind and water. Spoon into a large piping bag or metal whisk.
Shape cake into a 2 inch square pan. Press remaining orange rind mixture over the edge of the pan. DIRECTIONS:
Beat egg and lemon rind mixture into the piping bag with a wooden spoon. Pour scoops of cake into 3 layer pan and press. top with 2 tablespoons orange rind mixture. drizzle with orange rind liquid.
Bake 10 to 12 minutes in the preheated oven until center of each slice of cake is almost grid-like. Cool on kitchen rack for 5 minutes to omelet shape. Cool completely. Cut into 2 inch squares. Cool completely.
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