Wednesday, May 6, 2015

Orange Creamsicle Cake


1 pkg. Ginger Evans® yellow cake mix
2 pkt. Ginger Evans® orange gelatin
1 pkt. Ginger Evans® vanilla instant pudding
1 cup 2% milk
2 Coburn Farms® Grade A large eggs
2 tsp. Marcum® Imitation Vanilla
1 tub Coburn Farms® whipped topping
garnish:  orange slices 

      Bake cake as directed in a 9×13" pan.  Let cake cool completely.  Poke holes in cooled cake.  Mix 1 pkg. orange gelatin dessert with 1 cup boiling water and 1 cup cold water.  Pour over cake.  Cover and refrigerate 4 hours.  Mix pudding mix with cold milk, other pkg. orange gelatin and vanilla.  Beat by hand with a whisk until thickened.  Fold in whipped topping.  Frost cake with pudding mixture.
Quick notes:  For a layered Creamsicle Cake:  Make cake batter as directed, then batter pour evenly into 3 round (9") cake pans.  Bake cakes as directed and let cool.  Then, make orange gelatin as directed on pkg/ — but with this version, you'll let gelatin set up instead of pouring it into cake.  We recommend using round cake pans, or using a 13×17" jelly roll pan (1" deep cookie sheet with edges).  Once you pour the liquid gelatin mixture into pans, it will need to be refrigerated about 4 hours.  Meanwhile, make pudding mixture according to original directions.  Finally, layer in this order: cake, gelatin pudding mixture.  Repeat once more for a 6-layered Creamsicle Cake.  Makes 12 servings.

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