Recipe - Crack Cakes

A few years ago, the moms' group I belonged to threw a post-bachelorette's party for one of our members.  She'd never had a bachelorette's party before getting married, but always wanted one.  Even though she was married, had one child and another one on the way, we decided to throw her the party she'd never had.  It was a potluck at my house and I decided to make the dessert - penis-shaped Crack Cakes.  They're actually a Paula Deen recipe called Orange Blossoms.  However, after I demanded the hubs try them before the post-bachelorette's party to ensure the new recipe I made was good enough to serve, he was hooked!  He said they were like crack, told me he was taking the entire batch to the bedroom, locking the door and I would have to make a new batch for the party.
  
A very ugly wrestling match ensued but I managed to salvaged the Orange Blossoms for the party.  After the ladies partook of the Orange Blossoms at the post-bachelorette's party, they all agreed that the hubs' renaming of the dessert, Crack Cakes, was spot-on.  They were addictive and so the name has stuck.  I made them a couple times after that night, but have not made them for at least 4 years.


B wanted me to make a birthday cake for Jesus last Christmas, but it did not happen.  As we approached this Christmas, B asked if we could make a birthday cake for Jesus this Christmas.  I said "yes", but with going back to work full-time on 11/28 after 6.5 years of being a SAHM, my family was lucky to get a Christmas dinner, let alone a dessert!  But this afternoon, I cleaned the top floor and came down to the 1st floor to find the hubs had cleaned it and left me a present on the kitchen counter: a mixing bowl, a box of yellow cake mix, a measuring cup and my Paula Deen cookbook.  The message was clear - MAKE CRACK CAKES.  So I did and I am so happy!
Here is the recipe for you:


Orange Blossoms
(from Paula Deen)
For cakes:
1 package yellow cake mix 
3.4 oz. package instant lemon pudding mix 
4 large eggs 
3/4 cup cold water
3/4 cup vegetable oil 
For glaze:
3 cups confectioners' sugar 
1/2 cup frozen orange juice concentrate, thawed
3 Tbsp. melted butter
3 Tbsp. water 
1. Preheat oven to 325 degrees. Grease one or two minature muffin pans. For the cakes, in a mixing bowl combine cake mix, pudding mix, eggs, water, and oil, and beat well. Fill the prepared muffin pans, using about 1 tablespoon of batter for each cake. Bake for 10 to 12 minutes, or until the cakes spring back when touched.
2. For the glaze, mix the confectioners' sugar, orange juice, butter, and water until smooth; set aside.
3. Dip the blossoms in the glaze immediately after removing them from the oven. Drain on waxed paper.
Makes about 4 dozen cakes.


Enjoy!