Through the Kitchen Window

• 1 pkg. orange supreme cake mix
• 1 pkg. orange Jell-O
• 1/2 c. boiling water
• 1/2 c. cold water

• 8 oz. frozen non-dairy whipped topping, thawed
• 1 1/2 c. milk
• 1 pkg. instant vanilla pudding
• orange flavoring

Mix the cake as directed on the box for a 9 x 13 pan. Bake and cool. Punch holes in the cake with a meat fork.

Mix the Jell-O with the boiling water, add the cold water and pour it all over the cake. Refrigerate the cake for 1 hour to allow it to set.

Mix the pudding with the milk. Add a few drops of orange flavoring to taste. Fold in the whipped topping. Frost as thick as you like. Keep refrigerated.

• Yields: 1 9 x 13-inch cake
• Preparation Time: 2 hours

• 1 pkg. butter cake mix
• 1 stick margarine
• 4 eggs, divided
• 1 box confectioner's sugar
• 8 oz. cream cheese

Mix together the cake mix, margarine and 2 of the eggs. The batter will be stiff. Spread it in a greased 9x13 pan. Mix the confectioner's sugar, cream cheese and other 2 eggs together till well blended. Pour over the cake mixture and bake at 300 degrees for 40 to 60 minutes. Sprinkle about 4 tablespoons, or more to taste, powdered sugar on top of the cooled cake.

• Yields: 1 9 x 13-inch cake
• Preparation Time: about 1 hour

• 1 pkg. lemon cake mix
• 1 pkg. (4 serving size) lemon pudding and pie filling mix
• 2 egg whites
• 1/4 cup sugar

Use two 8 inch round layer cake pans. Mix, bake and cool cake as directed on package. Cook lemon pudding and pie filling mix as directed for pie filling. Cool 30 minutes; stirring several times. Beat egg whites till frothy in a bowl; gradually add sugar; beat till stiff but not dry. Split each cake layer into 2 layers. Stack on cookie sheets or oven proof plates. Spread lemon pudding between between layers and on top of cake. Spread meringue around sides of cake. Bake at 450*F for 5 minutes, or until meringue is light brown. Cool to room temperature before serving. Store cake in refrigerator.

• Yields: 16 servings
• Preparation Time: about 1 hour

• 1 pkg. lemon cake mix
• 1 egg
• 4 ounces frozen non-dairy whipped topping, thawed
• 1/2 cup confectioners' sugar

Preheat the oven to 350 degrees.

In a large bowl, combine the cake mix, egg and topping (batter will be very stiff). Drop by teaspoonfuls into the confectioners' sugar. Roll into 1-inch balls, using the sugar to keep the dough from sticking to your hands.

Place the balls of dough 2 inches apart on a greased baking sheet. Bake 10 to 12 minutes or until light brown on the bottoms. Transfer to a wire rack to cool completely. Store in an airtight container.

• Yields: about 6 dozen cookies
• Preparation Time: about 30 minutes