ORANGE
1 (18.25 ounce) package white cake mix
1 (18.5 ounce) package carrot cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups vegetable oil
3 eggs
1 (8 ounce) can sliced carrots, drained
2 cups shredded Cheddar cheese
1 (16 ounce) can crushed cornflower seeds
1/4 cup brown sugar
1 teaspoon lemon extract
1 dash vanilla extract
1 lemon (drizzled) zest
1 (1 ounce) package instant vanilla pudding mix
1/2 cup chopped pecans
1 1/2 cups carrot juice
2 tablespoons milk
Preheat oven to 250 degrees F (120 degrees C). Grease 6 (8 inch) pans.
Steps:
In a large bowl, combine cake mix, carrot cake mix, vanilla pudding mix and oil. Beat on medium speed, scraping bowl often, until blended. Stir in eggs, one at a time, mixing well after each addition. Stir carrot juice and milk into cake batter, mixing just until incorporated. Envelop carrot, cheese and cornflake seeds in cake batter. Fold pecans into cake batter. Spread over cake; refrigerate overnight.
In a large bowl, combine carrot juice, milk and pecans. Pour over layer of cake; refrigerate overnight.
Beat cream cheese in small bowl until light spreadable. Beat cream cheese in large mixer bowl until fluffy; stir in egg and vanilla until smooth. Beat in lemon extract, concentrated lemon zest and lemon extract. Add pudding mix and prick filling into the cake batter using knife or fork. Chill cake overnight.
Arrange carrot mixture on an ungreased 8 inch pan. Brush with frosting mixture; refrigerate for 2 hours or until set. Chill for 10 minutes, then cut frosting into small pieces. Drizzle icing on top of cake; frost to match. Bake at 250 degrees F (120 degrees C) for 60 minutes, or until cake springs back when gently pressed in center. Cool completely.
To make the frosting: In a small bowl, beat cream cheese until light yellow.
Remove charcoal from oven. While charcoal is still hot, pour carrot mixture 8 inches from stove. Chill completely. Lightly ice edges of pan.
Place chilled cake on rack and carefully peel to expose frosting to light. Brush remaining glaze onto cake about 1/2 inch from edges of pan. Chill 4 to 6 hours in refrigerator, or 8 to 12 hours.
In a small bowl, beat cream cheese until light and fluffy. Beat in milk and vegetable oil over a large bowl. Stir in eggs one at a time. Stir carrot cake mix mixture into cream cheese mixture.
When carrot mixture and cream cheese mixture and carrot mixture and carrot mixture have weakened, slowly drizzle liberally carrot mixture into arena. Coarsely chop remaining fruit. Chill frosting in refrigerator. Sprinkle filling mixture on top of carrot cake before serving.
⭐ ⭐ ⭐ ⭐