Orange Cream Cake

Name: Orange Cream Cake
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

12 ingredients

5 steps

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

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.
2

Pour into an ungreased
3

. 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.
4

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.
5

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.