ORANGE CREAMSICLE CAKE
1 pkg yellow, white or orange cake mix
2 pkgs orange gelatin
1 pkg vanilla instant pudding
1 Cup 2% or Whole Milk
2 Grade AA Large Eggs
2 tsp. pure vanilla
1 tub Cool Whip creamy whipped topping
Bake the cake as directed in a 9x13-inch pan. Let cake cool completely.
Poke holes in cooled cake.
Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c.
cold water. Pour over cake.
Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the
other package of orange gelatin dessert and vanilla. Beat by hand with a
whisk until thickened. Fold in the whipped topping. Frost the cake with
the pudding mixture.
Notes: For a layered Orange Creamsicle Cake: Make the cake batter as
directed, then batter pour evenly into 3 round 9" cake pans. Bake cakes
as directed and let cool. Then, make the orange gelatin as directed on
the package --- but with this version, you'll let the gelatin set up
instead of pouring it into the cake.
We recommend using your round cake pans, or using a 13x17" jelly roll
pan (1" deep cookie sheet with edges).
Once you pour the liquid gelatin mixture into the pans, it will need to
be refrigerated for about 4 hours.
Meanwhile, make the pudding mixture according to the original recipe.
Finally, layer in this order: cake, gelatin pudding mixture. Repeat once
more for a 6-layered Orange Creamsicle Cake.
Submitted by: Robert Day
--
*Ginny Butterfield
Cranberry Twp, PA
*
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