Name: Orange Cream Cake
Yield: 4 servings
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

Servings: 4 persons

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

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 350u00b0 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.

No nutrition data on file — estimate from the ingredient list.

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No specific allergen information. Please check the ingredient list for possible allergens.

Orange Cream Cake

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