3 cups fresh spring water
1 teaspoon vanilla extract
2 teaspoons lemon juice
1 teaspoon agave nectar
1 cup milk
1/2 cup butter, melted
1 cup sifted all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed pineapple, with juice
2 cups chopped chocolate-nut oil (optional)
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease or spray ten 3 inch round cakes pans.
In a large, heavy saucepan, bring water, milk and butter to a simmer. Add the flour, baking soda, salt and baking powder. Mix until well blended. Fold in wet ingredients even though the directions call for flour.
Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool before removing from pans. Allow to cool completely. While the cake is chilling, combine the orange crème. In a small bowl dissolve the orange extract in milk. Bring the oat mixture into the oven; stir and beat until light and fluffy, about 10 minutes.
In a large bowl, cream together butter and sifted all-purpose flour until light cream. Beat in the sifted flour mixture with the milk. Combine the sugar, orange oil and vanilla. Beat into the batter until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Allow racks to cool completely.