Orange Cream Cake Recipe

Orange Cream Cake Recipe photo by Taste of Home

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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.

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Orange Cream Cake Recipe

Prep: 20 min. + chilling Bake: 25 min. + cooling

Yield: 12-15 Servings

20 25 45

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 gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers. Yield: 12-15 servings.

Originally published as Orange Cream Cake in Quick Cooking March/April 2001, p14