Orange Cream Cake I recipe

1 servings

1 (18.25 ounce) package orange cake mix

2 (3 ounce) packages orange flavored gelatin mix

1 (3.5 ounce) package instant vanilla pudding mix

1 cup milk

1 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

Bake cake as directed in a 9x13 inch pan.

When done, use a meat fork to poke holes across the top of the entire cake.

Allow to cool.

In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water.

Pour over top of cake.

Refrigerate for 2 to 3 hours.

Mix remaining box of gelatin, pudding mix, milk and vanilla together.

Beat well.

Fold whipped topping into this mixture, and spread on top of cake.

Chill in refrigerator until serving.