Orange Cream Cake

Remember those guys we have coming over working on trails, and I like to cook for them? Well, this is one of the recipes I was wanting to dust off. Back in the day, I made this all the time, but since I rarely use mixes any more, this one has got a little dusty. Truckin' Man had never even had it before.  It's such a moist cake, that is perfect for a summer treat.

Mini rant ok? You know how food packages keep getting smaller? Everything, sugar, sausage, noodles... Well, did you know that even cake mixes have gotten smaller? I buy them rarely, so maybe this is old news, but my original recipe called for an 18 - 1/4 ounce cake mix. Now, the mixes I am finding are 15 - 1/4 ounce. Really? When did this happen?

Since the cakes are smaller now, I did make a couple adjustments to decrease the amount of jello in the cake so that it wasn't to much. I have tried this with other flavors, but in my opinion, orange is the winner. But, if you aren't a fan of orange, change it up, strawberry would be a good choice. 

Try it this summer, it's so refreshing. Reminds me of a Push-up (do they still make those?) crossed with a Creamsicle. While you have the frosting waiting for the cake to cool, remember this isn't one of those fluffy sweet salads for you to eat... It's frosting for the cake!

Orange Cream Cake
1 box lemon cake mix
1 envelope orange Kool-Aid
3 eggs
1 cup water
1/3 cup vegetable oil
1 - 3 oz package orange gelatin
1 cup boiling water
1 cup cold water
1/2 cup cold milk
1 teaspoon vanilla
1 - 3.4 oz package instant vanilla pudding
8 oz tub Cool Whip

Preheat oven to 350 degrees. In large bowl, combine cake mix, Kool-aid, eggs, 1 cup water and oil. Beat on low until combined, then beat on medium for 2 minutes.  Pour into ungreased 9 x 13 pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.  Before cake cools, poke holes in cake with wooden skewer. Cool cake for 30 minutes.

In large bowl, dissolve orange gelatin in boiling water. Add cold water. Reserve 1/2 cup of mixture, pouring remainder over cake. Cover and refrigerate for about 2 hours.

Before gelatin sets up, combine milk, vanilla, pudding, and reserved gelatin. Mix for 2 minutes.  Fold in Cool Whip. Set aside while cake continues to cool. Once cooled, frost cake. Store covered in refrigerator.

Enjoy!

Adapted from: Taste of Home

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