Orange Soda Cake Food

3-INGREDIENT CREAMSICLE CAKE | EASY VEGAN CREAMSICLE CAKE RECIPE

Steps:

• Position the rack in the center of the oven and preheat your oven to 350F.
• Grease and line your cake tin. Set aside.
• Using a bowl with a whisk; or a stand mixer, mix together the boxed cake mix and the orange soda.
• Place in the oven and bake for about 20-25 minutes, or until a tooth pick comes out clean.
• Remove the cake from the oven and allow to cool completely.
• Remove from the cake pan and enjoy as is, or frost with your favorite icing & sprinkles!

ORANGE SODA CREAMSICLE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prep a 9x13-inch pan with non-stick spray.
• 2. Prepare the cake mix in a large mixing bowl, using eggs, orange soda and oil.
• 3. Bake for 30 to 40 minutes until cake springs back when lightly touched and starts to pull away from the sides of the pan.
• 4. Remove from the oven to a wire rack to cool completely. Using a wooden chopstick, poke small holes through to the bottom of the pan, all over the cake.
• 5. In a small bowl, dissolve a box of orange gelatin with boiling water, mix well. Add cold water and mix well.
• 6. Slowly pour the orange gelatin mixture over the cake, making sure that the mixture gets into all the holes.
• 7. Cover and chill for 2 to 4 hours.
• 8. In a medium bowl, combine the vanilla frosting and the orange kool-aid and mix well.
• 9. Frost the cake.

TWO-INGREDIENT SODA POP CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

ORANGE CREAM ANGEL FOOD CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix and cold water with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and are not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Meanwhile, in 2-quart saucepan, beat egg yolks, sugar, cornstarch, orange juice and salt with wire whisk until blended. Add butter; cook 2 to 3 minutes over medium heat, stirring frequently, until boiling. Boil 3 to 5 minutes, stirring constantly, until thickened and mixture coats the back of a spoon. Immediately pour orange mixture (orange curd) through fine-mesh strainer into medium bowl. Cover with plastic wrap, pressing wrap directly onto surface of orange curd. Refrigerate about 1 hour or until completely chilled.
• In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream and grated orange peel into orange curd.
• On serving plate, place cake with browned side down. Cut off top 1/3 of cake, using long, sharp knife; set aside. Scoop out 1-inch-wide and 1-inch-deep tunnel around cake. Set aside scooped-out cake for another use. Spoon 1 1/3 cups orange cream into tunnel. Replace top of cake to seal filling. Frost top and side of cake with remaining orange cream. Refrigerate at least 2 hours before serving. Garnish with orange twists. Store covered in refrigerator.

ORANGE CRUSH CAKE

Steps:

• Preheat oven to 350*F.
• Mix ingredients for the glaze; set aside.
• Mix remaining ingredients, pour into greased bundt cake pan; bake 30 - 45 minutes, until toothpick inserted into center of the cake comes out clean.
• Turn out on cake plate.
• Cover with glaze while hot.