Orange Cream Cake- Sweet Treat Saturday

Orange Cream Cake
Orange Cream Cake

Ingredients:

  • 1 package lemon cake mix

    Ready for the gelatin
    Ready for the gelatin
  • 1 envelope unsweetened orange soft drink mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup canola oil
  • 2 packages (3 oz each) orange gelatin, divided
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup cold milk
  • 1 teaspoon vanilla extract
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 carton frozen whipped topping, thawed
  • 1 cup whipping cream for filling

Instructions:

  1. In a large bowl, combine cake mix, drink mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9 inch, ungreased pans.
  2. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes.
  3. Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cakes. Cover and refrigerate for 2 hours. Place filling between the two cakes.
  4. In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.

Yield 12-15 servings

orange cream 1

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

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