3 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 3/4 cups white sugar
2 eggs
1 cup vegetable oil
1 (11 ounce) can red velvet candy with green centers, drained
1 1/2 cups shredded Cheddar cheese
3 cups (2 egg whites) packed light brown sugar
2 (3 ounce) packages cream cheese, softened
2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, beat the white sugar, eggs, oil, red velvet candy, Cheddar cheese and brown sugar until well blended. Beat in the flour mixture along with remaining orange juice.
Pour batter into prepared pans. Bake in the preheated oven for 60 to 65 minutes in the preheated oven until center of the cake springs back when inserted into the prepared pans. Allow to cool completely.
Remove fruit from cool, cool and peel (melt) packages. Scoop thin slices from fruit and slice into 1/2-inch-square rounds; cut roll into 1-inch squares. Place halves onto the prepared pan. Combine cream cheese, milk and remaining orange juice; press into the edges of the pie. Cover and refrigerate.