For the Cake:
1 package yellow cake mix (single layer size)
1/2 tsp. orange extract
For the Filling:
1 (4 ounce size) instant vanilla pudding
1 tsp. vanilla extract
For the Icing:
1 cup confectioners' sugar
1/4 cup baking cocoa
1/8 tsp. salt
1 tbsp. butter or margarine, softened
3 tbsp. hot water
Prepare the cake mix according to package instructions, adding the orange extract to the batter. Pour into a greased and floured 8-inch round cake pan. Bake according to package instructions, until a toothpick or cake tester inserted into center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
Prepare pudding mix according to package instructions, adding vanilla extract to the mix. Place in a bowl and cover with plastic wrap touching the surface of the pudding to prevent skin from forming on top. Cool pudding in refrigerator until completely set.
Mix confectioners' sugar and cocoa together, blend in softened butter. Add hot water and stir until smooth. Cool until it reaches a consistency of frosting, about 15 to 30 minutes.
With a serrated knife, cut cake horizantally into 2 even layers. Spread pudding mixture over bottom layer and cover with top layer. Frost with icing to cover only the top of cake. Allow cake to chill at least 2 to 4 hours before slicing. Store any leftovers in the refrigerator.
Makes 8 servings.
The custard filling and the icing may be made a day ahead of time and stored in the refrigerator. the cake can also be prepared a day ahead of time if wrapped well after it cools.
If the icing hardens, bring it to room temperature on your kitchen counter or warm it gently for a few seconds in the microwave oven and stir until smooth. If icing is heated too much, allow it to cool before using.
Date: June 6, 2003