I am looking for a recipe for Orange Blossom Cake. It appeared in the Spry cookbook in the 1930s or '40s. My grandmother used to make it for my mother when she was a little girl. I would love to surprise her by making this cake for her birthday in August," wrote Patricia Vessalo of Point Breeze.

The problem with finding a particular cake recipe from so long ago is that these recipes change over the years. But we did receive interesting recipes.

Gladys Flynn of Castle Shannon, Dorothy Moesta of Penn Hills, Florence Sossong of Monroeville, and Laura and Dolores Aber of Plum and Penn Hills, respectively, sent Kitchen Mailbox a recipe for Orange Bonbon Cake from a 1930s-40s Spry cookbook.

Katie Uzzo of Moon sent a recipe for Orange Blossom Cake and wrote: "This cake was given to me some years ago by a friend, Dotty Jekielek of Punxsutawney. I don't know its origin, but it is oh-so delicious!"

And from Mary Depp of Carnegie, "My Orange Blossom Cake is from an Ann Pillsbury Specialty Cakes Cookbook."

Here are the recipes. Hope we're not too late for the birthday.

• 1 medium orange
• 1 box white cake mix
• Orange filling (recipe follows)
• Stabilized whipped cream (recipe follows)

Preheat oven to 350 degrees.

Cut 1 medium orange in pieces (do not peel). Puree in a blender or food processor. Set aside.

Prepare cake mix according to directions on the box. Stir in  1/2 cup orange puree. Place batter in 2 9-by-2-inch round cake pans.

Bake for about 30 minutes or until toothpick or cake tester come out clean. Place on rack to cool.

Slice cake layers in half horizontally using a sharp serrated knife. Spread orange filling between layers. Frost the cake with stabilized sweetened whipped cream.

• 1 1/2 cups sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup butter
• 1 cup water
• Remaining orange puree
• 1/2 cup shredded coconut

Place ingredients except coconut in a medium-size pot. Cook until thick and boiling; boil two minutes longer. Cool, stir in coconut.

PG TESTED

1/2 teaspoon unflavored gelatin

1 tablespoon water

1 cup whipping cream

1/2 teaspoon vanilla

2 tablespoons confectioners' sugar, or to taste

Dissolve gelatin in water. Whip cream until soft peaks form; add gelatin and continue beating until cream is stiff. If desired, add vanilla and powdered sugar. Whipped cream will hold for 24 hours in the refrigerator.

Amounts may be doubled or multiplied as needed.

• 3/4 cup shortening
• 1 teaspoon salt
• Zest and juice of 1 orange
• 1 1/2 cups sugar
• 3 eggs, unbeaten
• 3 teaspoons baking powder
• 3 cups sifted flour
• 2 tablespoons fresh lemon juice

Preheat oven to 375 degrees. Lightly grease 2 9-by--2-inch round cake pans.

Blend shortening, salt, and zest. Add sugar gradually, cream well. Add eggs 1 at a time, beating thoroughly after each addition. Sift baking powder with flour 3 times. Combine orange juice and lemon juice; add enough water to make 1 cup.

Add flour to creamed mixture alternately with juice mixture. Mix after each addition until batter is smooth. Place batter in pans. Bake 25 to 30 minutes until a toothpick or cake tester comes out clean. Place cakes on a rack to cool.

Frosting

• 2 teaspoons orange zest
• 5 tablespoons orange juice
• 2 tablespoons shortening
• 1 tablespoons butter
• 1/4 teaspoon salt
• 2 1/2 cups confectioner's sugar, divided
• 1 1/2 ounces chocolate, melted
• 1 tablespoon cream, scalded

Let orange zest stand in orange juice 10 minutes, strain. Cream together shortening, butter and salt. Add  1/2 cup sugar gradually, creaming until light and fluffy. Add chocolate and blend. Add remaining sugar alternately with orange juice, beating until smooth. Add cream, beat well (if frosting is stiff, add more cream).

• 2 1/4 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups sugar
• 1/2 cup shortening
• 1/2 cup milk
• 1/3 cup orange juice
• 1 tablespoon grated orange zest

Preheat oven to 350 degrees.

Sift together flour, baking powder salt and sugar. Add remaining ingredients and beat for two minutes. Place batter in two well-greased and floured 8-inch round cake pans. Bake for 30 to 35 minutes or until toothpick or cake tested comes out clean. Cool. Frost cake with Fluffy Orange Frosting.

• 1/4 cup butter or shortening
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 4 to 5 tablespoons orange juice
• 1 teaspoon vanilla

Place ingredients in a bowl and beat until creamy.