Make 2 cake layers using 1 package yellow cake mix and 1 cup persimmon pulp. Prepare batter as directed on cake mix box; stir in persimmon. Bake approximately 10 minutes longer than box directs. (Cake will be moist.)

FROSTING:

1/2 c. softened butter
1 box powdered sugar
1/3 c. persimmon pulp
1/2 tsp. vanilla extract

Cream together.