Orange Dreamsicle Layer Cake Recipes

Steps:

• Set out Cool Whip to thaw.
• Prepare cake mix according to directions for a 9x13 pan,.
• After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
• Prepare Orange jello with 1 cup of boiling water and pour over the cake.
• Allow to cool in pan for 30 minutes.
• In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
• Stir in orange and vanilla extracts, mix well.
• Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

Steps:

• 1. Preheat oven to 350' degrees 2. Lightly mist three 9 inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the Pans aside. 3.Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups water then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is well blended and smooth. Divide the batter among the prepared pans smoothing it out with a rubber spatula. Place the pans in the oven side by side. 4.Bake 18-22 minutes. Check with a toothpick. Remove and cool for 10 min. on a wire rack. Invert onto racks and cool 15-20 minutes more. 5.Start frosting. Place sour cream and coconut in a bowl and mix well. Place in the refrigerator for 1 hour to cool. Remove from refrig. and add powder sugar and orange juice and beat on medium speed until well combined. Fold whip topping into frosting until combined. 6. Assemble and frost cake. Place cake in refriferator for 2 hours until chilled.

Steps:

• 1. Place a rack in the center of the oven and preheat the oven to 350°F.
• 2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
• 3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
• 4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
• 5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
• 6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
• 7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.

Steps:

• Cake: Blend all ingredients& pour in 2 9" greased& floured pans.
• Bake at 350* for 20-25 minutes.
• When cool slice each layer to make 4 layers.
• Frosting: Combine sour cream& coconut,if used[I don't].
• In separate bowl mix sugar& orange juice til disolved.
• Combine with sour cream.
• Fold in Cool Whip.
• Spread between each layer& remaining on top.
• Refrigerate.

Steps:

• Bake the cake as directed in a 9"x 13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 cup. boiling water and 1 cup cold water. Pour over cooled cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk adding the other box of orange Jell-O and vanilla. Beat by hand with a whisk until thickened. Fold 12in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicious.

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.