ORANGE REFRIGERATOR CAKE
This refreshing dessert will disappear in a hurry at your next get-together. "My mother used this recipe more than 60 years ago, but she called it 'Icebox Cake' because we didn't have a refrigerator," recalls Marietta Martin from Brazil, Indiana.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.
Nutrition Facts :
ORANGE ICEBOX CAKE
Fresh oranges and cream flavor this delightful yet light no cook desert. Perfect for parties, showers, family gatherings and potlucks - and you can make it the day before.
Provided by Lorac
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Combine sugar and water, bring to a boil and cook until it thickens to a syrup.
- Dissolve gelatin in 1 cup of water, stir into syrup and cool.
- Stir fruit and juices into the cooled mixture.
- Add marshmallows and 1 pint of cream to a chilled bowl, beat until soft peaks form.
- Fold whipped cream and pecans into fruit mixture.
- Line a large angel food or tube pan with waxed paper.
- Line the prepared pan with lady fingers, spoon in the fruit cream mixture, cover and chill 4-5 hours or overnight.
- To serve, unmold the cake on a serving plate, frost with whipped cream and sprinkle with coconut.
Nutrition Facts : Calories 499.1, Fat 30.6, SaturatedFat 15.1, Cholesterol 161.8, Sodium 76.1, Carbohydrate 52.7, Fiber 1.5, Sugar 36.9, Protein 7
ORANGE ICEBOX CAKE
Be sure to use a large plate, as some of the custard is likely to "escape". . . For the cake I use my Orange Sponge Tube Cake (recipe 75431)
Provided by CCLady
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Beat egg yolks in the top of a double boiler.
- Blend sugar, peel and corn starch; add to egg yolks.
- Stir in orange juice.
- Cook over boiling water, stirring constantly, until thick.
- Allow mixture to cool.
- Beat egg whites and cream TOGETHER until soft peaks form.
- Fold into cooled orange mixture Slice cake into two layers.
- Place bottom layer on large serving plate.
- Spread 1/2 of the custard onto the bottom layer.
- Place the other layer on top of the custard and top with remaining custard.
- Refrigerate overnight.
- While cake is chilling, some custard may"escape" from the middle- just spoon in back on the top.
Nutrition Facts : Calories 2974.9, Fat 124.8, SaturatedFat 70.2, Cholesterol 1388.1, Sodium 1474.6, Carbohydrate 422.2, Fiber 3.5, Sugar 289.1, Protein 49.5
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