Orange Cream Cake
1 (18.25 ounce) package orange cake mix
1 (3 ounce) package orange flavored gelatin mix
1 (1.5 ounce) envelope instant dessert topping**this is the dream whip a
powdered version of cool whip found on same isle as the cake mix**
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
Preheat oven to 350 degrees F (175 degrees C).Grease and flour two 9 inch
round cake
pans.
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.
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.
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.
Fold the whipped topping into the reserved sour cream mixture, and frost the
outside
of the cake. Enjoy.
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