Marys 2nd Day Cake Food

MARY'S 2ND DAY CAKE

Steps:

• Blend dry cake mix, water, oil and eggs in large bowl at low speed until moistened; beat for 2 minutes at medium speed.
• Put batter into 2 - 9 inch round - greased and floured pans. Bake at 350 degrees for 28-31 minute
• Mix pudding, milk and cream cheese together until it is the same consistency as pudding.
• Once the cakes are done let them cool. Place one cake on a serving platter. Spread the crushed pineapple on the bottom cake. Place the next cake on top of the bottom cake and pineapple mixture. Place the pudding mixture on top of the cake and then frost the whole cake with the cool whip.
• ** This is more flavorful if made 1-2 days prior to serving and kept refrigerated.

MARY'S LAZY DAISY OATMEAL CAKE

Steps:

• Combine oats, butter and boiling water. Set aside for 20 minutes.
• Beat together the eggs, sugars and vanilla. Sift dry ingredients and add, along with the oats. to the sugar mixture. Beat well.
• Pour into a greased 9x13-inch baking dish. Bake at 350°F for 30-35 minutes.
• Cool for a few minutes. Then combine frosting ingredients, spread on cake and place under broiler for 1 minute or until frosting begins to bubble.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.