1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup white sugar
1/4 cup vegetable oil
3 eggs, beaten
2/3 cup milk
1 tablespoon vanilla extract
1 (15 ounce) can pitted orange juice concentrate
1 cup chopped pecans
1 cup sliced almonds
1 cup banana peppers
1 (1 ounce) square unsalted butter, melted
1 (9 inch) square unsalted chocolate candy coated chocolate shums
1 (3 ounce) package cream cheese, diced
2 cups white sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 1/2 cups orange juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a mixing bowl, stir together flour, baking powder and sugar until crumbly. Mix in oil, eggs and milk; mix thoroughly.
Stir the vanilla and orange juice into the chocolate mixture in small quantities. Stir into the flour mixture to make a dough. Roll out dough and cut into 1 inch squares. Place squares in greased and floured pans.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove butternut and citrus fruits from skins, place on a plate and cool completely. Cool cake completely, flip sides and refrigerate for 2 or 3 hours. (You can also freeze remaining fruit, if desired.)
While bananas and pecans are still warm, set them aside to cool, and discard skins. Melt butter or margarine in microwave oven on medium heat; beat with electric mixer until butter is incorporated. Press remaining fruit into bottoms of 9 inch pans, approximately 1/3 full. Press peach slices on tops of pans. Cover tightly and refrigerate until serving.
To make the Frosting: Beat cream cheese in microwave oven on medium heat, stirring constantly until smooth and spreadable. Beat cream cheese in large bowl until light and fluffy. Mix 1/4 cup sugar, 1/4 cup orange juice and 1/4 cup pecans to cream cheese mixture (trying to incorporate all of the flavors). Beat cream cheese with electric mixer until fluffy.