Dreamsicle Lovers Cake Food
DREAMSICLE CAKE
This combination of orange and vanilla will remind you of those dreamsicle/creamsicle ice cream bars that most of us will fondly remember. Great as a birthday cake for all ages! Recipe from Linda Larsen.
Provided by FLUFFSTER
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 408.4, Fat 18.1, SaturatedFat 6.3, Cholesterol 80.9, Sodium 473.4, Carbohydrate 57.4, Fiber 0.5, Sugar 41, Protein 5.1
DREAMSICLE CAKE
This cake is inspired by the novelty ice cream bar, the Orange Creamsicle. It's refreshingly rich, citrusey, and perfect for a summer evening (or anytime) treat.. I adapted this recipe from one I found at http://www.northpole.com/Kitchen/Cookbook/rec0681.html.
Provided by Stoblogger
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 461.2, Fat 18.4, SaturatedFat 7, Cholesterol 58.6, Sodium 718.4, Carbohydrate 69.3, Fiber 0.4, Sugar 57, Protein 5.6
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