Dreamsicle Cake
"This cake is inspired by the novelty ice cream bar, the Orange Creamsicle. It's refreshingly rich, citrusey, and perfect for a summer evening (or anytime) treat.. I adapted this recipe from one I found at http://www.northpole.com/Kitchen/Cookbook/rec0681.html."
photo by Stoblogger
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 (18 ounce) box cake mix, Orange Supreme prepared as directed
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 3 (3 1/2 ounce) boxes Jello Instant Vanilla Pudding Mix
- 8 ounces Cool Whip (or more to taste)
- 1 (3 ounce) box Jello gelatin, orange flavor
- 1 teaspoon orange zest
- 1 cup boiling water
- 3⁄4 cup cold water
- 2 cups milk
directions
- Prepare cake batter according to box directions, then add 1 box of pudding mix to the batter, blend in being careful not to over mix the batter.
- Bake according to directions in a 9"X13" baking pan or equivalent. (You can even use a bundt pan--just follow baking directions on the cake mix box.).
- When cake is done do not turn it out of the pan. Poke holes in cake with an ice pick or large bamboo skewer.
- Prepare the orange Jell-O gelatin using 1 cup of boiling water, mix until dissolved, add 3/4 cup of cold water and the orange zest, then ladle the warm Jell-O gelatin over cake.
- Put cake in refrigerator over night or for 6 to 8 hours.
- Then take cake out and set pan in hot water for a moment, turn upside down on cake board. For the icing, put cool whip in a bowl, add the other 2 boxes of pudding mix and 2 cups of milk, mix well and put on cake.
- Garnish with mandarin orange slices or a few sprinkles of orange zest.
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RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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