Orange Dreamsicle Cake
Orange Dreamsicle Cake
Orange Supreme Cake

I've made all of these, but the first is our favorite. The only problem
was that the Orange cake mix was hard for me to find.

Orange Dreamsicle Cake

Cake:
1 box orange cake mix
1 box (3 oz.) orange Jello
1/3 cup oil
1 1/4 cup water
3 eggs
1 tsp. Orange extract

Preheat oven to 350. Grease and flour two 9 cake pans. Blend all
ingredients and pour into prepared pans. Bake for 20-25 minutes. Cook and
slice each layer lengthwise to make four layers

Filling:
1 cup milk
2 tsp. Orange extract
1 small box French vanilla pudding
1 small tub cool whip

Prepare filling by mixing ingredients together until spreading
consistency.

Orange Butter Frosting:

1/4 cup butter or margarine
4 cups powdered sugar
1/4 cup orange juice
white chocolate shavings

Cream butter; gradually add 1/2 the sugar and blend well. Gradually add
remaining sugar. Add enough o.j. to make a spreading consistency and beat
well. Melt about a cup of vanilla chips and mix in with frosting. Frost
cooled cake. Add enough vanilla chips to decorate top of cake and keep
refrigerated until ready to serve.



Orange Dreamsicle Cake

1 (18.25 ounce) package orange cake mix
1 (3 ounce) package orange flavored gelatin mix
1 cup boiling water
1 (3.4 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) container frozen whipped topping, thawed
white chocolate shavings

Prepare and bake cake mix according to package directions for a 9x13
inch pan. Poke holes in cake while still hot with the round handle of a
wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid
gelatin over cake while hot. Cool cake completely.
Make vanilla instant pudding with only 1 cup of milk. Stir in vanilla
and orange extract. Fold in whipped topping. Spread evenly over cake.
Sprinkle white chocolate shavings over cake. Refrigerate cake for 1 hour
before serving.

Makes 1 - 9x13 inch pan



Orange Supreme Cake

1 pkg. Duncan Hines Deluxe lemon cake mix
1 Tbs. Grated coconut
2 Tbs. Grated orange peel, divided
1 cup evaporated milk, undiluted
1/3 cup plus 3/4 cup orange juice, divided
6 large eggs
1/3 cup Crisco oil
3/4 cup sugar
1 cup whipping cream
1/4 tsp. Vanilla extract
1/4 tsp. Almond extract

Preheat oven to 350. Grease and flour 2 (8 x 1 1/2 inch layer pans.
Combine
dry cake mix, coconut, 1 Tbs. Orange peel, evaporated milk, 1/3 cup orange
juice,
3 eggs and oil in large mixer bowl. Mix cake as directed on package.
Divide
batter evenly in pans and bake at 350 for 30-35 minutes or until done.
Cool
in pans on racks 10 minutes. Remove from pans; cool completely on racks.
Refrigerate cooled layers for ease in splitting.

For orange filling, beat 3 eggs until blended in small saucepan. Stir in
sugar, 3/4 cup orange juice and 1 Tbs. Orange peel. Cook and stir over low
heat until thick, about 10 minutes. Cool. Whip cream until stiff. Fold
whipped cream, vanilla extract and almond extract into egg mixture. Split
each layer into 2 thin layers. Spread filling between layers and on top of
cake.

Refrigerate until ready to serve.


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