I have no clue why this is doing it but I'm dying to make this; however, I need a little help here. Under the cake's ingredients, I need the amount of oil and nuts. Under the glaze's ingredients, I need the orange juice amount. There's some type of funky symbol only on the above quantity of ingredients. I'd be so grateful if someone would be kind enough to help me with the correct measurements. Have a good one and thanks again! By the way, I'm definitely going to make the lemonade cake like y'all have talked about. Stay tuned; I'll let you know how it turns out! :- )

Pound cake does seem to be the go to recipe for molds for a lot of people. Much less failure rate as far as holding up, plus you can find a nice flavorful pound cake pretty easily. I don't have my recipes right here, but I did a search and there was a thread on the recipe forum from 2008 where Ann T and Ginger, and other forum members, posted favorite pound cake recipes. Here is a link that might be useful: Pound cakes

Well, my "recipe" depends on how you want to use the mix. If you want to actually make a yellow cake, I like this one. I got the recipe in a link from a site called "Community Chickens", LOL. Yup, it's about chickens, go figure. Anyway, it linked to a blog called "chickensintheroad", who had this recipe. How to make Homemade Yellow Cake Mix: (This is the standard size mix for recipes calling for an 18.25 ounce mix.) 2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon baking powder 1/2 cup non-fat dry milk Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months! To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix: Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix). Or to make a basic yellow cake, use the following instructions. Cake mix directions:. 1 recipe Homemade Yellow Cake Mix 3/4 cup water 1 teaspoons vanilla 1/2 cup butter, softened 3 eggs Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary��"test for doneness using a toothpick): 8″ or 9″ cake rounds ��" 20-25 minutes 13 x 9 pan ��" 35-40 minutes cupcakes ��" 12-15 minutes tube/bundt pan ��" 45-50 minutes Don’t overbake! You’ll dry out your cake. NOTE: If you don’t like using dry milk in your cakes, you can always leave the dry milk out of the mix. When making the cake, replace the water in the recipe with milk. If you're using it for topping, etc., one with added fat would probably work better, like this one: Yellow Cake "Master Mix" 2 1/2 cups cake flour 1 1/2 cups granulated sugar 1/4 scant teaspoon salt 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup butter Thoroughly combine dry ingredients together. Cut the butter into small pieces throughout the flour. Using a pastry cutter or food processor, cut the butter into the flour mixture until the butter is thoroughly incorporated (very small pieces, like sand). To make this into two 8 inch layers, use the entire recipe of Master Mix and add: 2 tsp. vanilla 1/2 cup oil 3 eggs 1 cup milk Preheat oven to 350 degrees. Spray two 8" round cake pans OR one 13" x 9" cake pan with nonstick baking spray containing flour and set aside. Pour cake mix into a large bowl. Make a well in center of mix and add vanilla, oil, eggs, and milk. Beat mixture 1 minute with electric mixer at low speed until blended. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth. Pour into prepared pans and bake the layer cakes at 350 degrees for 20-30 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan. Bake the 9" x 13" cake for 25-35 minutes until the cake tests done. The "Master Mix" can be made in larger quantities, but must be refrigerated, whereas the first recipe can just be kept in the pantry without spoiling or becoming rancid. Have fun! Annie

I am going to try this tonite for dinner....cross your fingers for me. I am not a very good cook, but am trying new things. DH is a great cook, but since I am not working, I am trying to ease the burden for him. I have made some homemade cole slaw to go with, and may cut up some tatoes and onions also to bake. Thanks for all your help, I have printed the recipe's and taped it to the inside pantry door with the rest of my new dinner fixes and helpful kitchen hints. Trin