Orange Kool Aid Cake Food

ORANGE CREAM CAKE

Steps:

• In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes., Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. , In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.

ORANGE KOOL-AID NO BAKE CHEESECAKE

Steps:

• 1. In a large bowl combine cream cheese and Kool-Aid. Add sweetened condensed milk (I used a hand mixer to make it nice and smooth)
• 2. Fold in Cool Whip.
• 3. Stir with spoon until mixture is well mixed and thick. Spoon it into the crust.
• 4. Smooth out top of pie with back side of spoon.
• 5. Place in refrigerator for 1-2 hours and serve chilled and top with whipped cream.

DR. WHITE'S ORANGE CREAM CAKE

Steps:

• Preheat oven to 325 degrees.
• In a large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until each addition is completely dissolved. Do not scrape sides of bowl at any time.
• Whites should stand in stiff peaks. Set aside.
• In a large bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Continue beating, gradually sprinkling in 1/2 cup sugar; beat until pale yellow. Reduce to low speed; add flour, 1/4 cup orange juice, baking powder and salt until well mixed, occasionally scraping bowl with spatula. Using a spatula, fold the egg white mixture into the yolk mixture until just blended.
• Line 2, 9 inch round cake pans with waxed paper; do not grease. Pour batter into pans and bake for 40 minutes or until cake springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on racks. With fork, prick holes in cake layers.
• In a small saucepan over medium heat, boil 1/3 cup water, and the remaining 1/4 cup sugar for 3 minutes. Stir in the remaining 1/2 cup orange juice. Drizzle evenly over layers and let stand for 30 minutes.
• In a small bowl, with mixer at medium speed, beat cream and powdered sugar until soft peaks form. Fold in orange peel.
• Place one layer on serving platter and spread with 1/3 of whipped cream. Top with second layer. Frost top and sides with remaining cream. Garnish with orange sections or candied orange peel and fresh mint sprigs. Refrigerate.
• For best results in whipping cream, chill the bowl and the beaters beforehand.
• For a variation on the orange cake, spread a thinlayer of marmalade between the layers.
• Dr. White also calls this cake "waxed paper" cake and warns not to forget to remove the waxed paper before icing, as he once did.

RAINBOW KOOL-AID SWEET-TART CAKE

Steps:

• Heat oven to 350ºF.
• Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half the batter into each of 2 medium bowls. Add dry cherry drink mix to batter in one bowl; mix well. Stir dry orange drink mix into remaining batter. Pour into prepared pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely. Cut cakes in half horizontally to form 2 layers of each color cake.
• Repeat with remaining cake mix and dry drink mixes, washing pans between uses.
• Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack one layer of each color cake on 2 plates, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cakes with remaining COOL WHIP mixture. Refrigerate 2 hours.