Taste of Home
Orange Cream Cake
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min. + cooling
YIELD: 15 servings.
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.
Ingredients
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1 package lemon cake mix (regular size)
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1 envelope unsweetened orange Kool-Aid mix
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1 cup water
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3 eggs
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1/3 cup vegetable oil
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2 packages (3 ounces each) orange gelatin, divided
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1 cup boiling water
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1 cup cold water
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1 cup cold milk
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1 teaspoon vanilla extract
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1 pacakge (3.4 ounces) instant vanilla pudding mix
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1 carton (8 ounces) frozen whipped topping, thawed
Directions
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1.
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.
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2.
Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes.
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3.
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.
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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.
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