Hawaiian Cake

Hawaiian Cake
By: Rosanna

1 box Butter Recipe Yellow Cake Mix
½ cup canola oil
4 eggs
15oz can mandarin oranges, with juice

Icing:
2pkgs (3.4oz each) instant vanilla pudding
20oz crushed pineapple, with juice
1 tub (8oz) Cool whip topping, thawed

Mix cake ingredients: cake mix, oil and eggs, then add the mandarin oranges with juice. Bake in 2 (9-inch) cake pans (sprayed with flour cooking spray to prevent sticking) at 350 degrees for 30 minutes. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.

To make cake:
Take one cake layer and place it on a cake platter. Mix vanilla pudding with crushed pineapple and juice, then gently mix in cool whip. Place half of icing mixture on cake layer. Top with second cake layer, and frost with remaining icing. Cover and refrigerate at least 2 hours before serving.

Serves 12

5 Layers of Heaven

5 Layers of Heaven
By: Rosanna

¾ cup (1 ½ sticks) butter
1 ¾ cup vanilla wafers; crushed fine in food processor
6 Tablespoons Hershey’s cocoa powder
¼ cup granulated sugar
1 can (14oz) sweetened condensed milk (not evaporated milk)
1 cup semi-sweet chocolate chips
¾ cup Heath Bits ‘O Brickle toffee bits
1 cup chopped nuts

Heat oven to 350 degrees

Melt butter in 9x13 glass baking pan by placing butter directly in pan, and placing pan in oven while it warms to correct temperature!

Combine vanilla wafer crumbs, cocoa powder and sugar; sprinkle over melted butter.

Pour sweetened condensed milk evenly over top of crumbs. Top with chocolate chips and toffee bits, then nuts; press down firmly.

Bake 25-30 minutes or until lightly browned (condensed milk will start to bubble around edges; Cliff says this is the best part!). Cool completely in pan on wire rack. Chill, if desired (but we like them at room temperature). Cut into bars. Store covered at room temperature.

Makes about 20 bars

“4 Stars…Cliff’s absolute favorite; he even came up with the title!”