Orange Cream Cake

By Susan Proctor

This is the best CAKE, I promise you!

Bake 350’ for 25-30 minutes
12-15 servings



1 Pkg. (18-1/4 ounce lemon cake mix
1 cup cold water
1 envelope of orange kool-aid
1 cup boiling water
1/3 cup vegetable oil
1 cup cold milk
3 eggs 1 tsp. vanilla
1 cup water
1 pkg. (8 ounces) cool whip
2 pkg. (3 ounces each) orange gelatin divided
1 pkg. (3.4 ounces) instant vanilla pudding
Mix in a bowl cake mix 7 kool-aid, eggs, water & oil. Pour in a ungreased 13x9x2 pan. Poke holes in the cake with a fork. Cool 30 minutes. Mix in a bowl; dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake leave about 1/3 cup for topping. Cover and refrigerate for 2 hours. Mix in a bowl combine milk, vanilla, pudding mix and remaining gelatin. Beat well for 2 minutes. Let stand for 5 minutes fold in cool whip. Frost cake. Refrigerate