Peanut Butter Ho Ho Cake

1 Duncan Hines devils food cake mix
  1 cn Betty Crocker creamy deluxe Chocolate frosting
  1/2 c Butter; room temp
  5 TB Crisco
  1 c Sugar
  1/2 c Milk; room temperature
  3 TB Flour
  3/4 c Peanut butter
 
Prepare cake mix and bake in a 9 By 13 Cake pan. Let cool.

 

Cream butter, Crisco, and sugar. Add milk, flour, and peanut butter. Blend and whip until fluffy. Spread on cooled cake. Refrigerate a few hours until filling is thoroughly chilled. Remove foil lid from can of frosting and microwave until the mixture thins and is pourable. Check at 5-8 second intervals by stirring. It probably won't take longer than 30 seconds. You don't want the filling warm. Pour frosting over chilled cake until evenly spread. Refrigerate again unil frosting is chilled.

Orange You Glad You Stopped By Icecake

Cake:
1 box yellow cake mix
1 can mandarin oranges, plus juice
4 eggs
1/2 cup oil

Icing:
1 box (3 ounces) instant vanilla pudding
1 container (8 ounces) whipped topping
1 can (20 ounces) crushed pineapple, plus juice


Combine all the cake ingredients in a mixing bowl. Beat together for at least three minutes. Pour into desired size pan. Bake at 350 degrees F for 25 to 30 minutes. Cool.

To make icing, mix all ingredients in a bowl. Spread over cooled cake