1 (18.25 ounce) package white cake mix
1 (3.5 ounce) package instant orange pudding mix
1 (2.7 ounce) package yellow cake mix
2 eggs, beaten
1 cup white sugar
3/4 cup water
3/4 cup orange juice
1/4 cup white sugar
1 teaspoon distilled white vinegar
1/2 cup orange peel
3/4 cup packed light brown sugar
3 tablespoons powdered orange zest
1 teaspoon cream of tartar
Preheat oven to 350 degrees F (175 degrees C).
To Make Filling:
In a large bowl, stir together cake mix, instant pudding, yellow cake mix, eggs and 3/4 cup of sugar. Stir in the white cake mix. Stir only as much as necessary until all ingredients are mixed.
Pour product mixture into the pan or cake cake pan. Bake for 12 to 15 minutes in the preheated oven. Turn the oven off and let the cake cool for at least 4 hours before cutting into squares.
To make the Frosting: In a large bowl, beat with electric mixer until smooth. Gradually stir in the 1 cup white sugar and 3/4 cup water. Continue to beat until stiff peaks form. Turn out onto a lightly floured surface, and knead with hands until light and fluffy. Set aside.
Pact one 8 inch square pan. Press 1 cup of cake mix on second square pan (removing excess). Fold over each other creating a crescent, then press edges together. Cut into 12 portions. Invert cakes onto large serving platter.
In a medium bowl, stir together orange peel, 1/2 cup white sugar, and 1 teaspoon cream of tartar. Spread frosting over cooled cakes, and press in to cover.