Dreamsicle Lovers Cake Recipes

Steps:

• Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
• While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
• Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

Steps:

• Place cake mix in a bowl.
• Add water, oil,eggs and extract; beat on medium low speed two minutes.
• Place batter evenly into a greased and floured 9x13 inch baking pan.
• Bake in a 350 degree oven for 30-35 minutes.
• While cake is warm, poke holes evenly over cake with a fork.
• Pour boiling water over jello in a bowl, stir and dissolve for 2 minutes. Then add cold water into jello and stir till combined.
• Pour evenly over cake, when cooled; chill 2-4 hours.
• For frosting, beat softened cream cheese till creamy and smooth.
• Add pudding, orange jello, milk and vanilla; beat 1-2 minutes, or till smooth.
• Fold in Cool Whip till combined.
• Frost evenly over cooled cake.
• Cover and chill till ready to serve.
• Chill leftovers.

Steps:

• Preheat oven to 350°F.
• Prepare cake mix as directed on package, using eggs, orange juice and oil.
• Spray 13X9" with baking spray and add cake batter.
• Bake at 350°F for 30-40 minutes, until cake springs back when touched and starts to pull away from sides of pan.
• Cool cake completely on wire rack.
• Using a wooden chopstick, or something similar,poke small holes all over the cake, going right to the bottom of pan.
• In a small bowl, place 1 box orange gelatin. Pour boiling water over gelatin and stir until gelatin is completely dissolved. Add 1 cup cold water and mix well.
• Slowly pour this mixture over the cake, making sure that the mixture gets into all the holes.
• Cover and chill for 2-4 hours.
• In medium bowl, combine 1 box orange gelatin, the pudding mix, milk, and vanilla and beat well.
• In small bowl, combine heavy cream and the powdered sugar and beat until stiff peaks form.
• Fold the cream mixture into the gelatin mixture and spread over cake.
• Cover and refrigerate for 4-8 hours before serving.
• Note: times posted do not include cooling time.

Steps:

• Prepare cake batter according to box directions, then add 1 box of pudding mix to the batter, blend in being careful not to over mix the batter.
• Bake according to directions in a 9"X13" baking pan or equivalent. (You can even use a bundt pan--just follow baking directions on the cake mix box.).
• When cake is done do not turn it out of the pan. Poke holes in cake with an ice pick or large bamboo skewer.
• Prepare the orange Jell-O gelatin using 1 cup of boiling water, mix until dissolved, add 3/4 cup of cold water and the orange zest, then ladle the warm Jell-O gelatin over cake.
• Put cake in refrigerator over night or for 6 to 8 hours.
• Then take cake out and set pan in hot water for a moment, turn upside down on cake board. For the icing, put cool whip in a bowl, add the other 2 boxes of pudding mix and 2 cups of milk, mix well and put on cake.
• Garnish with mandarin orange slices or a few sprinkles of orange zest.