ORANGE DREAM CAKE
We tried to save room for a big slice of this pretty cake. The flavor of orange and lemon really comes through. With a heavenly whipped cream frosting, this cake is a delightful end to a terrific meal. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and zest until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended. , Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons zest. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange zest. Chill for at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 369 calories, Fat 18g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 402mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE DREAM CAKE RECIPE - (4.3/5)
Provided by á-6498
Number Of Ingredients 9
Steps:
- Bake the cake according to the directions on the box. When cake is finished baking and cooled, poke holes into the cake. Then mix the Jell-O and water, and pour over the cake. Refrigerate for one to two hours. FROSTING: Combine the pudding, milk, vanilla, and orange extract and mix until thick (generally 1 1/2 to 2 minutes). Then, fold in the thawed Cool Whip and beat on low until mixed well. Frost the cake, and enjoy!
ORANGE DREAM ANGEL FOOD CAKE
A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.-Lauren Osborne, Holtwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
ORANGE DREAM CAKE
A fluffy cloud of pudding, whipped topping and oranges makes a melt-in-your-mouth topper for a homemade orange cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
- Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
- In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.
- Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 38 g, TransFat 1 g
ORANGE DREAM CAKE
I got this recipe from Allrecipes.com It was submitted by "Pauline" I made it for dessert on Christmas day. It is very good! The cake is nice and moist without having an overpowering orange taste. You can use any kind of frosting/icing on this cake or even sprinkle powdered sugar on it. I used a can of Cream Cheese frosting on mine. I made this cake in a bundt cake pan. I do not know how it will turn out in a 9x13x2 inch cake pan or (2) 9 inch round cake pans. Prep and bake times are approximate.
Provided by AuntWoofieWoof
Categories Dessert
Time 50m
Yield 8-10 slices
Number Of Ingredients 7
Steps:
- Preheat oven to 350F (or 175C) Grease and flour a bundt cake pan and set aside.
- Dump cake mix, jello powder and Dream Whip powder in a large mixing bowl.
- Stir together until well mixed.
- Add oil, milk and eggs and mix for 3 minutes with an electric mixer.
- Pour into prepared bundt cake pan.
- Bake for 30-35 minutes.
- Insert a toothpick in the center of the cake.
- When the toothpick comes out clean, the cake is done.
- Remove the cake from the oven and allow to cool for 10 minutes.
- Place a dinner or cake plate, bottom side up, on top of the cake pan.
- Turn over and lightly shake the pan to help loosen the cake from it.
- You might be able to feel the cake loosen from the pan.
- While cake is still warm (but not hot) spread a light layer of the frosting on the side and top of the cake.
- This will result in a nice glaze effect on the cake.
- Or you can allow the cake to completely cool and frost it like you would normally frost a cake.
Nutrition Facts : Calories 418.5, Fat 14.9, SaturatedFat 4.8, Cholesterol 111.3, Sodium 526.8, Carbohydrate 63.7, Fiber 0.7, Sugar 39.4, Protein 8
ORANGE DREAM CAKE
A lighter version of the Creamsicle Cake. We can finally have our cake and eat it too! Can't remember where this originated but I have served this at family dinners without anyone suspecting it was low fat. Made as presented this is 4 points per piece. Cooking time includes chilling time.
Provided by justcallmetoni
Categories Dessert
Time 2h50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix Cake mix, soda and egg whites together.
- Pour batter into a 9 X 13 inch pan.
- Bake as directed on box.
- When done, use a meat fork to poke holes across the top of the entire cake.
- Allow cake to cool.
- In a medium bowl, mix together 1 box of the orange gelatin, 1 cup hot water and 1 cup cold water.
- Pour gelatin mixture over top of cake.
- Refrigerate for 2 to 3 hours.
- Meanwhile, mix remaining box of jello, vanilla pudding mix, nonfat milk, and vanilla together. Beat well.
- Fold whipped topping into this mixture, and spread on top of cake.
- Chill in refrigerator until serving.
ORANGE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield : 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
- Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
- Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
- Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
- Serving suggestion: sorbet .
EASY ORANGE DREAM CAKE
Vanilla extract and orange zest bring out a dreamy flavor in this white cake. Those orange Creamsicles® have nothing on this recipe! Something all ages can enjoy and it's easy to make.
Provided by Aichina
Categories Desserts Cakes White Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 7-inch cake pan.
- Beat shortening and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the batter before adding the next. Add vanilla extract and fold orange zest into batter. Mix flour into batter until just incorporated. Pour batter into prepared cake pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 15.6 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 216.1 mg, Sugar 12.8 g
ORANGE DREAM ICE CREAM "CAKE"
JELL-O JIGGLERS are the surprise little nuggets in this frosty ice cream dessert.
Provided by My Food and Family
Categories Home
Time 5h10m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed lightly with cooking spray. Refrigerate 1 hour or until firm.
- Unmold gelatin; cut into 1/2-inch cubes. Line loaf pan with foil. Combine ice cream and gelatin cubes; spoon into prepared pan.
- Freeze 4 hours or until firm. Unmold.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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