Blend cake mix, eggs, 1-1/4 cup juice [RESERVE REMAINING JUICE FOR ICING] and oil together until smooth, then beat on high for two minutes. The smell will begin to spread, reminding you of that time you picked oranges fresh from the grove in Florida.....

Preheat oven to 350 degrees. Prepare three 8 inch cake pans, by greasing well, then flouring lightly. Dump out excess flour.

Spread 1/3 of batter into each pan. Sprinkle 8 orange sugared candies over each pan of batter, reserving extras. Bounce pans on the counter to release bubbles, so your cake will be dense and not airy.

Bake for 30-35 minutes, until cake pushes back when touched with your finger. Avoid touching surface of hot candies, if they did not completely submerge during baking. Cool 5 minutes, then remove from pans and cool completely.

Place one layer on a cake plate. Beat remaining 1/2 cup reserved orange juice into powdered sugar until very smooth, about 3-5 minutes. Add a few drops of red/yellow or orange food coloring, if desired, again beating until well mixed and smooth.

Ice tops ONLY of each layer; don't worry about icing the sides as this cake is rich enough. Or, for a really amazing look, ice sides with whipped cream.

To shape garnishes, sprinkle powdered sugar on a sturdy surface, then, using a rolling pin, flatten remaining orange sugared candies [the kind that are shaped like a thick segment of orange, and are solid orange in color] into a circular shape. Ruffle the edges a little, so they look like a blossom. Place on top of cake.

Chill cake for at least 2 hours before cutting.
To cut, slice across the center, then cut into each half. You should be able to serve a minimum of 16 people with this rich and beautiful cake. Refrigerate leftovers.

Not a NESTLÉ®-tested recipe.