#newsobserver

Restoration work is proceding on the Bodie Island Lighthouse near Nags Head, N.C. Wednseday July 11, 2012. When it's finished, the tower will be the 4th lighthouse in North Carolina open to the public for climbing.

Duke Energy Chief Executive Jim Rogers, 64, left, speaks with attorney Robert Kaylor before testifying before the N.C. Utilities Commission about Bill Johnson's resignation as CEO from the planned merger of Progress Energy and Duke Energy, and the failure to notify regulators about those resignation plans during a hearing in Raleigh on Tuesday, July 10, 2012.

The commission launched an investigation into Johnson's exit, essentially reopening its recent approval of the merger between Charlotte-based Duke and Raleigh-based Progress Energy. The commission had approved the merger on the understanding that Johnson would be CEO of the merged company, and wants to know whether Duke misled regulators to get the merger passed, summarily sacking Johnson as soon as the deal was done.

The Pig Pickin' Cake is light and airy with Cool Whip and crushed pineapple included in the frosting ingredients.

This recipe was published in 2008 in the Atlanta Journal-Constitution as Mama Rene's Pea Pickin' Cake, which apparently is another name for this cake, a creation of the convenience food era but still delicious. The recipe tester suggests Duncan Hines Butter Golden cake mix.

Ingredients: 1 (18 1/4-ounce) box yellow cake mix 4 eggs 1 (11-ounce) can mandarin oranges, in light syrup 1/2 cup canola or vegetable oil 1 (8-ounce) container Cool Whip, thawed 1 (3.4-ounce) box vanilla instant pudding 1 (8-ounce) can crushed pineapple, in juice

Directions:

PREHEAT oven to 350 degrees. Grease and flour two 9-by-2-inch cake pans; set aside. COMBINE cake mix, eggs, oranges with syrup and oil in the bowl of a heavy-duty mixer fitted with the whisk attachment. Beat on medium-high speed until light and fluffy and the oranges have pureed until smooth into the batter, about 4 minutes. DIVIDE batter among the prepared pans. Bake until golden brown and a toothpick inserted in the cakes comes out clean, 30 to 35 minutes. Remove the cakes to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely. PREPARE the frosting: In the bowl of a heavy-duty mixer fitted with the paddle attachment, cream the Cool Whip, pudding mix and crushed pineapple until smooth. To assemble, place one layer on a cardboard cake round. Spread with frosting. Repeat with remaining layer. Finish with remaining frosting. 12 servings Per serving: 386 calories (percent of calories from fat, 46), 4 grams protein, 47 grams carbohydrates, 1 gram fiber, 20 grams fat (6 grams saturated), 72 milligrams cholesterol, 336 milligrams sodium