Orange Cream Cake V

Name: Orange Cream Cake V
Ingredients: 1 (18.25 ounce) package orange cake mix; 1 (3 ounce) package orange flavored Jell-O(R) mix; 1 (1.5 ounce) envelope instant dessert topping; 1 tablespoon vegetable oil; 1 cup milk; 4 eggs; 2 cups sour cream; 2 cups flaked coconut; 1 1/4 cups white sugar; 1/4 cup orange juice; 1 (8 ounce) container frozen whipped topping, thawed

11 ingredients

5 steps

Ingredients

1 (18.25 ounce) package orange cake mix
1 (3 ounce) package orange flavored Jell-O(R) mix
1 (1.5 ounce) envelope instant dessert topping
1 tablespoon vegetable oil
1 cup milk
4 eggs
2 cups sour cream
2 cups flaked coconut
1 1/4 cups white sugar
1/4 cup orange juice
1 (8 ounce) container frozen whipped topping, thawed

Directions

1

Preheat oven to 350 degrees F (175 degrees C).Grease and flour two 9 inch round cake pans.
2

In a large bowl, mix together cake mix, flavored gelatin, and instant whipped topping. Add the oil, milk and eggs; mix for 3 minutes with an electric mixer. Spread evenly into the prepared pans.
3

Bake for 20 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool cakes completely before removing from pans. Using a long serrated knife, split each layer in half horizontally.
4

To make the icing and filling: In a medium bowl, stir together the sour cream, coconut, sugar and orange juice. Set 1 cup of this mixture aside. Use the remaining sour cream mixture for filling between the cake layers.
5

Fold the whipped topping into the reserved sour cream mixture, and frost the outside of the cake.