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Orange Cream Cake

Orange Cream Cake
Kids of all ages will enjoy the old-fashioned flavor of this super-moist cake topped with a soft light frosting. "This dessert reminds me of the frozen Creamsicles I enjoyed as a child," remarks Star Pooley of Paradise, California.
12-15 ServingsPrep: 20 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package lemon cake mix (regular size)
  • 1 envelope unsweetened orange Kool-Aid mix
  • 1 cup water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 packages (3 ounces each) orange gelatin, divided
  • 1 cup boiling water
  • 1 cup cold water
  • 1 cup cold milk
  • 1 teaspoon vanilla extract
  • 1 pacakge (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

  • In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil;
  • beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • Pour into an ungreased 13-in. x 9-in. baking pan. Bake at 350°
  • 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.
  • Meanwhile, in a large bowl, dissolve one package of gelatin in
  • boiling water. Stir in cold water. Pour over cake. Cover and
  • refrigerate for 2 hours.
  • In a large bowl, combine the milk, vanilla, pudding mix and remaining
© Taste of Home 2013

2 of 2

Orange Cream Cake (continued)

Directions (continued)

  • gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in
  • whipped topping. Frost cake. Refrigerate leftovers. Yield: 12-15
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013