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. vanilla extract
• 1/4 tsp. almond extract
• toasted almonds (optional)
• mandarin orange segments (if desired)

1. Preheat oven to 350u0b0.
2. Grease and flour 2 (8 x 1 1/2-inch) layer pans.
3. Combine dry cake mix, coconut, 1 tablespoon orange peel, evaporated milk, 1/3 cup orange juice,
4. 3 eggs and oil in large mixer bowl.
5. Mix cake as directed on package.
6. Divide batter evenly in pans and bake at 350u0b0 for 30 to 35 minutes or until done.
7. Cool in pans on racks 10 minutes.
8. Remove from pans; cool completely on racks.
9. Refrigerate cooled layers for ease in splitting.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449062 (may not work)