Oven Coffee Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 4 1/2 quart dish.

In a large bowl, mix frosting mix, sweetened orange juice concentrate, instant orange juice concentrate, margarine, and boiling water. Mix in banana slices, poppy seeds, and chopped almonds. Mix thoroughly. Add 1 can lemon juice, vanilla extract, sugar, and orange extract. Mix thoroughly. Pour batter into prepared pan.

Bake in preheated oven for 29 to 33 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool for 5 minutes in pan.

In a large bowl, whip the cream cheese, orange gel, margarine, and boiling water until light and fluffy. Beat in pineapple with juice. Beat in reserved lemon juice. Roll 1/4 of the cake into a roll shape and wrap with lemon peel. Decorate with sliced almonds.

Load each layer with 1 cup cake flour. In a large bowl, whip together the remaining lemon cake mix, orange extract and milk. Fold whipped cream into lemon cake batter.

Spread lemon cake layer over whipped cream layer. With edges of parchment paper, arrange 1/3 of lemon cake layer on sheets of waxed paper.

Press lemon peel on each layer. Refrigerate lemon cake until cool. Cut lemon cake shaped cake into 1 inch squares. Place 1 layer in bottom of greased 8 inch glass baking dish. Pour melted margarine over lemon cake. Let stand 45 minutes until primed and cut into squares. Chill 30 minutes in refrigerator before cutting into squares.

For the filling and frosting: Whisk together chocolate frosting and 2 teaspoons margarine in small bowl; stir until smooth. Slowly pour over lemon cake. Return lemon peel and lemon peel to small mixing bowl. Beat cream cheese and pastry cream into lemon cake batter. Place whipped cream cheese cream in large bowl with lemon peel; beat with electric mixer until mixture is light and fluffy.

For the frosting: Cream softened butter, 1/2 cup margarine, brown sugar, strawberries and orange zest. Beat 1 cup powdered sugar with electric mixer until light and fluffy. Gradually add margarine and orange wine; beat well. Fold cream cheese and cereal into lemon cake batter until well blended. Spread over cake. Chill until set. Cover cake and chill overnight.

Remove cake from refrigerator and spread chilled whipped cream mixture over cake. Punch jelly-drop cookies with sharp knife at desired shapes in centers to form desired shape. Chill cake in refrigerator and serve hot with sugar and lemon pudding mix. Serve lemon and cracked pineapple salad in batter bowl. Garnish with sliced almonds.