Orange Cream Cake Recipe
- 1 (18.25 ounce) package lemon cake mix
- 1 (.13 ounce) envelope unsweetened orange soft drink mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 2 (3 ounce) packages orange flavored Jell-O® mix, divided
- 1 cup boiling water
- 1 cup cold water
- 1 cup cold milk
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) carton frozen whipped topping, thawed
- In a mixing bowl, combine cake and drink mixes, eggs, water and oil. Beat on medium speed for 2 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork, poke holes in cake. Cool on a wire rack for 30 minutes.
- Meanwhile, in a bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine 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.
