Orange Dreamsicle Cake Food

EASY ORANGE DREAMSICLE CAKE

Steps:

• Mix all of the filling ingredients together in a medium bowl. Reserve 1/2 to 3/4 cup for frosting.
• In either a stand mixer or using an electric hand mixer combine all of the ingredients together and beat for 3 minutes. Scrape the bottom and the sides of the bowl occasionally.
• Grease and flour two 8 or 9-inch round cake pans. Shake out any excess flour. Set aside.
• Pour the cake batter evenly into the prepared cake pans. Bake in a preheated 350 degree F oven for 30 minutes. Or until a toothpick when inserted comes out clean.
• Let the cakes cool in the pan for 5 to 10 minutes. Remove the cakes from the cake pans and let cool completely on a baking rack.
• Add 1/2 to 3/4 cup of the filling to the frosting. Use about 2 containers of store bought frosting, or homemade cream cheese frosting. Mix together well with a rubber spatula. Cover with plastic wrap and place in the refrigerator until you are ready to frost the cake.
• To make homemade cream cheese frosting:Using a beater attachment, add all of the ingredients and beat until smooth and fluffy. Add a little milk at a time until you get the consistency you want. You'll want this frosting to be a little thicker than normal.
• Place one cake on a plate or serving platter. Place filling on top of the cake. Keep the filling about 1-inch away from the edges of the cake. Place the second cake on top of the filling.
• Gently spread the frosting on the top and around the sides of the cake. Top with a few thin slices of oranges for garnish.
• Refrigerate this cake until ready to serve.

ORANGE DREAMSICLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat salad dressing, cake mix, whipped topping mix, juice, eggs and grated orange peel at medium speed with electric mixer for 2 minutes. Pour into greased and floured 10-inch bundt pan.
• Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean. Let stand 10 minutes; remove from pan. Cool.
• Stir together powdered sugar and mil until smooth. Drizzle over cake, Decorate with sprinkles.

BEST ORANGE DREAMSICLE CAKE

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.

DREAMSICLE/CREAMSICLE CAKE

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.

BEST ORANGE CREAMSICLE CAKE

Steps:

• Bake cake as needed in 9x13-inch pan.
• When baked and cooled, poke holes all over cake with meat fork.
• Mix large box of Jello with the waters and just let it start to set up.
• Slowly pour over the cooled cake and allow to run into holes all over cake.
• Chill cake until Jello is set.
• In large bowl, cream the cheese until creamy.
• Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
• Fold in Cool Whip.
• Spread on cake and chill until served.
• Enjoy!

ORANGE DREAMSICLE LAYER CAKE

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.