"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Orange Cream Cake Recipe

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This recipe for Orange Cream Cake, by , is from Family Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 package (18-1/4 ounces) lemon cake mix
1 envelope unsweetened orange soft drink mix
3 eggs
1 cup water
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 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

In a mixing bowl, combine cake and drink mix, 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 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.

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