Recipe of the Week: Orange Cream Cake

For this week’s recipe, I chose a very yummy cake recipe from Taste of Home. Orange is one of few flavors that I call a favorite. I love orange muffins, dream bars and pies, and this cream cake is definitely no exception. It is extremely moist and flavorful, and it’s a great dessert for a hot summer day. Enjoy!

1 package (18-1/4 ounces) lemon cake mix
1 envelope unsweetened orange soft drink 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 Cool Whip® whipped topping, thawed
In a large bowl, combine cake mix, drink mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes.
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.
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. Yield: 12-15 servings.

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