1	box Betty Crocker® SuperMoist® yellow cake mix
1	cup milk
1	package (3 oz) cream cheese, softened
2	teaspoons grated orange peel
3	eggs
	Powdered sugar, if desired

1. Heat oven to 325°F. Generously grease 9- to 10-cup fluted tube cake pan (use star, festival shape or other shape if desired) with shortening and lightly flour, or spray pan with baking spray with flour.
2. In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
4. Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered at room temperature.

3	cups Gold Medal® all-purpose flour
1	teaspoon baking powder
1/4	teaspoon salt
2 1/2	cups sugar
1	cup butter or margarine, softened
1	tablespoon grated tangerine peel
1	teaspoon vanilla
5	eggs
1	cup milk

3/4	cup sugar
3	tablespoons butter or margarine
1/4	cup tangerine juice
2	tablespoons rum or 1 teaspoon rum extract

1. Heat oven to 350ºF. Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour. Mix flour, baking powder and salt; set aside.
2. In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s). (If using fluted tube cake pan, place pan on cookie sheet.)
3. Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
4. Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in rum.
5. Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times). Spoon glaze over cake, allowing glaze to soak into holes. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.

3	cups Gold Medal® all-purpose flour
3	cups granulated sugar
1 1/2	cups butter or margarine, softened
1/2	cup sour cream
1/2	cup apricot brandy or apricot nectar
1	teaspoon almond extract
1/2	teaspoon salt
1/2	teaspoon baking powder
6	eggs
1	tablespoon powdered sugar, if desired

1. Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
2. In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.