Last night was our last night for our summer Bible study on the book of Esther. The group requested a recipe that is one of my family's favorite recipes. Normally, this recipe calls for a 3-layer cake. Feeling creative, decided to try my trifle bowl. It was a hit! So here you go:
Mandarin Orange Cake
1-Duncan Hines Butter Yellow Cake Mix
4 eggs
11 oz. can of Mandrain Oranges plus juice
3/4 cup canola oil
Mix ingredients gently together in a classic batter bowl. Once mixed together, pour into three round cake pans.
Note: Since I was using my trifle bowl, the cake mixture was poured into a 9 x 13 prepared baking dish.
Bake at 350 until done - roughly 30 or so minutes. Check it with a cake tester for doness. Allow to cool thoroughly before icing. If you try to ice it before the cake cools, you will find your icing sliding effortlessly off the cake and onto your countertop!
While your cake is baking mix your icing.
Icing includes:
1-15oz. can crushed pineapple (drained)
1 large package Instant Vanilla Pudding mix
1 large container of Cool Whip
Mix pineapple and pudding together first. (Note: do not add water!) After the pineapple and pudding are incorporated, fold in the Cool Whip. Keep in refrigerator until ready to use.
Note: Keep cake chilled until time for serving.
New Beginnnings 
Our neighborhood is growing!!! Three new babies are expected very soon...in fact, one of our expectant moms delivered early. This mom was very pleased! So, to welcome Miss Elizabeth "Ellie" Bradley Hoover to our neighborhood, I made her some Red Velvet Cupcakes with Cream Cheese Frosting. While Miss Ellie will not be able to enjoy her cupcakes right now, I am thinking her mommy and daddy are going to be very excited! We will go over tonight to meet our newest neighbor and deliver our "Welcome to the Neighborhood" gift! Here is a sampling of Ellie's cupcakes!
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