Orange Supreme Cake

• 1 pkg. Duncan Hines Deluxe lemon cake mix
• 1 Tbsp. grated coconut
• 2 Tbsp. grated orange peel, divided
• 1 c. evaporated milk, undiluted
• 1/3 c. plus 3/4 c. orange juice, divided
• 6 large eggs
• 1/3 c. Crisco oil
• 3/4 c. sugar
• 1 c. whipping cream
• 1/4 tsp. each vanilla extract and almond extract
• toasted almonds and mandarin orange segments (optional)

1. Preheat oven to 350u0b0.
2. Combine dry cake mix, coconut, 1 tablespoon orange peel, evaporated milk, 1/3 cup orange juice, 3 eggs and oil in large mixer bowl.
3. Mix cake as directed on package. Divide batter evenly in 2 layer pans; bake at 350u0b0 for 30 to 35 minutes.
4. Cool in pans on racks 10 minutes.
5. Remove from pans; cool completely on racks.
6. Refrigerate for ease in splitting.
7. For orange filling, beat 3 eggs until blended in saucepan.
8. Stir in sugar, 3/4 cup orange juice and 1 tablespoon orange peel.
9. Cook; stir over low heat until thick.
10. Cool.
11. Whip cream until stiff. Fold whipped cream, vanilla extract and almond extract into egg mixture.
12. Split each layer into 2 thin layers.
13. Spread filling between layers and on top of cake.
14. Decorate with mandarin orange segments and toasted almonds, if desired.
15. Refrigerate.

cake mix, grated coconut, orange peel, milk, orange juice, eggs, crisco oil, sugar, whipping cream, vanilla, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2645 (may not work)