1 stick unsalted butter, room temperature 1 cup sugar

2 eggs 1 1/2 c cake flour

1 1/2 t baking powder 1/4 t salt

1/2 t vanilla 1/2 orange extract

1/4 c milk 1/4 cup orange or Satsuma juice

1/4 t Wilton lemon yellow icing coloring* 1/4 t Wilton no-taste red icing coloring*

1. Cream butter and sugar well, about 5 minutes.

2. Add eggs, continue beating.

3. Mix dry ingredients in another bowl and add to wet.

4. Blend in flavorings, colors, (*If de-sired) and liquids. Beat at high speed 2 minutes until fluffy and light.

5. Pour into greased 7” x 11” pan and bake at 350 for 30 minutes or until a toothpick tests clean. Cool com-pletely.

6. For cake balls, crumble cake and mix with 1/2 c Orange Dream Pudding to bind.

HINT: If you don’t care much for candy coating, try this: roll the balls in 3/4 cup powdered sugar to which a packet of

unsweetened orange powdered soft drink mix has been added. YUM!

1 box instant vanilla pudding mix 3/4 c heavy cream

1/4 cup milk 2 t orange zest

1 t vanilla extract 1 t orange extract

1. Blend all ingredients together in mixer bowl. Refrigerate until ready to use.

2. To make filling, scoop several scant 1/4 teaspoon portions into a shallow bowl spread with 1/4 c powdered sugar. Gently and quickly roll each little pudding ball in the sugar and put on a plate. Work quickly so the heat of your hands doesn’t melt the pudding. Freeze until time to stuff.

3. Stuff by first rolling cake ball. Use your little finger to push an indention almost all the way through the center of the ball. Add the “pudding pellet.” Pinch to close and reroll. Refrigerate 15 minutes before dipping in choco-late or white chocolate.