Orange Cake
Tiramisu Cake

Orange Cake 

1 18.25 oz. box yellow cake mix 

1 3 oz. package instant lemon pudding mix 

4 eggs 

¾ cup orange juice 

1 teas. lemon extract 


1/3 cup orange juice 

2/3 cup sugar 

¼ cup butter or margarine 

Preheat oven to 325 degrees.  Spray a 10-inch Bundt pan with cooking spray.  Stir the cake mix and pudding mix together in a large bowl.  Make a well in the center of the mixture and pour in the orange juice, oil, eggs and lemon extract.  Beat this mixture on low speed until well blended.  Scrape bowl and then beat on medium speed for 4 minutes.  Pour batter into prepared pan.  Place cake pan in preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Remove cake from oven and allow it to rest in pan for 10 minutes.  Turn cake onto a wire rack and cool completely.  Make the drizzle be combining the orange juice, sugar and butter or margarine in a saucepan over medium heat.  Cook and stir this mixture for about 2 minutes.  Drizzle this mixture over the cooled cake. 

Tiramisu Cake 

1 18.25 oz. package white cake mix 

 Ingredients listed on cake mix package. 

1 teas. instant coffee powder 

¼ cup coffee 

1 Tb sp. coffee flavored liqueur 

Preheat oven to 350 degrees F.  Spray 3 9-inch cake pans with cooking spray.  Prepare cake according to package directions.   Pour 2/3 of the batter evenly into two of the prepared baking pans.  Stir the instant coffee into the remaining 1/3 of the batter and pour this into the remaining pan.  Place pans in oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.  Remove pans from oven and allow cake layers to cool in pans for 10 minutes and then turn cakes out onto wire racks and cool completely.  Combine the brewed coffee and the coffee liqueur in a measuring cup and set aside.  


1 8 oz. container mascarpone cheese 

½ cup confectioners’ sugar 

2 Tbsp. coffee flavored liqueur 


¼ cup confectioners’ sugar 

3 cups heavy cream 

2 Tbsp. coffee flavored liqueur 

Make the filling by combining the mascarpone cheese, confectioners’ sugar and coffee flavored liqueur in a medium bowl.  Beat with an electric mixer on low speed until just smooth.  Cover with plastic wrap and refrigerate. 

Make the frosting by combining the cream, confectioners’ sugar and coffee liqueur in a small bowl.  Beat this mixture at medium-high speed until stiff.  Fold ½ cup of this mixture into the filling mixture. 

Place one plain cake layer on a serving plate.  Use a thin skewer to poke holes in the cake about 1-inch apart.  Pour one-third of the reserved coffee mixture over the cake and then spread half of the filling mixture over the cake.  Top this first cake layer with the coffee-favored cake layer.  Poke holes in this layer of cake and pour another third of the coffee mixture over this second layer.  Spread the remaining filling over this cake layer.  Top with the remaining cake layer.  Poke holes in this layer and pour the remaining coffee mixture over this layer.  Spread the frosting over the sides and top of the cake. 

Recipe makes 12 servings