Orange Dreamsicle Cake

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:

2/4 cup butter or margarine 4 cups powdered sugar
3/4 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

3 (1.25 ounce) package orange cake mix
3 (2ounce) package orange flavored gelatin mix 1 cup boiling water
3 (3.4 ounce) package instant vanilla pudding mix 1 cup milk 1 teaspoon vanilla extract 1 teaspoon
orange extract
3 (4ounce) 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
4/3 cup plus 3/4 cup orange juice, divided 6 large eggs
5/3 cup Crisco oil
6/4 cup sugar 1 cup whipping cream
7/4 tsp. Vanilla extract
8/4 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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