This is a quick, moist and yummy cake. My Dad loves it. I discovered it in the March 1990 issue of Home Cooking and it has been a family favorite ever since. Enjoy!
CAKE:
1 (4-Serving size) Orange Jello
1 package Orange Cake mix ( Or lemon or yellow)
TOPPING:
1 envelope whipped topping mix ( 2 – 2.5 cups)
1 package (4-serving) Vanilla INSTANT pudding mix
1 ½ cups cold milk
1 tsp. Orange extract
Dissolve jello in ¾ cup boiling water. Add ½ cup cold water; set aside at room temperature. Mix and bake cake according the package directions for a 13 x 9” pan. Cool cake for 20-25 minutes. Poke deep holes through the top of the warm cake, about 1-inch apart. With a measuring cup with a lip on it, slowly and evenly pour the jello mixture into the holes. Refrigerate cake while preparing topping.
Topping:
In a chilled bowl, blend and whip topping mix, instant pudding, cold milk and orange extract until stiff ( 3- 8 minutes – mine never gets stiff). Immediately frost the top of the cake. Cake must be stored in the refrigerator and served chilled. Frosted cake may also be frozen.
* To garnish, if you so desire – cut thin slices of orange and make a slit half way through it so it will twist. Use these along with a few springs of mint as a garnish. Enjoy!
