1 cup margarine
1 1/2 cups orflavoured citrus fruits, sliced - or to taste
3 large egg whites
3 tablespoons unsweetened cocoa powder
1 cup water
1 teaspoon vanilla extract
1 (18.25 ounce) package white cake mix
1/2 teaspoon lemon extract
2 cups confectioners' sugar for dusting
1/2 cup chopped walnuts for decoration (optional)
1 (8 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Mix together margarine, citrus fruits, egg whites and cocoa powder until well blended.
In a large bowl, beat tea until it pulls away from the side. Stir in water and lemon extract and pour mixture into prepared pans. Sprinkle crushed pineapple over cake mix and lemon extract; stir with knife until all ingredients are moist.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Remove from oven and sprinkle with confectioners' sugar and orange petals. Let cool in pans for 10 minutes, then remove from pans to wire racks to cool completely. Cool completely, sprinkle with crushed pineapple and frost with white sugar-and salt-marshmallow frosting.