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Orange Cream Cake IV
SUBMITTED BY:
Neris
PHOTO BY:
MOM2ALIKEV
"Just like the popular ice cream treat. This cake serves at least 10 to 12 people and it's mmm mmm good!"
RECIPE RATING:
Read Reviews
(24)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
40 Min
READY IN
1 Hr 30 Min
Original recipe yield 2 - 9 inch round
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package orange cake mix
1 1/4 cups milk
2 teaspoons orange extract
1 (16 ounce) package frozen whipped topping, thawed
1/4 teaspoon orange extract
16 ounces sour cream
2 cups confectioners' sugar
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DIRECTIONS
Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.
Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.
To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.
Spread frosting between layers, on sides and over top of cake.
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REVIEWS
Reviewed on Dec. 25, 2006 by
NeitherSparky
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NeitherSparky
Dec. 25, 2006
I made this yesterday for today (today being Christmas). I know it's not a very Christmas-y dessert but I wanted something completely different from the half-dozen things we had for dessert on Thanksgiving. I made the lemon variety and it was amazing! One could make this cake in such a variety of flavors, limited only by what extracts you can find. I do have some advice regarding the frosting though. Make this cake the day (or at last many hours) before you are going to serve it. Chill the frosting for at least an hour before putting it on the cake as it will firm up and be able to support the layers better (allowing you to put more between each layer). Frost the cake, reserve the leftover frosting, and chill. When you serve it, frost it again, using as much of the frosting as you can. Its not sweet, so don't be afraid to use LOTS of frosting. That's why the recipe makes as much frosting as it does, because its GOOD. There's no need to waste it.
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3 users found this review helpful
I made this yesterday for today (today being Christmas). I know it's not a very Christmas-y...
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Reviewed on Dec. 31, 2007 by JACQUELINE QUALLS
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JACQUELINE QUALLS
Dec. 31, 2007
Fantastic!! Tastes just like the creamsicle! The cake is really moist and flavorful, but it is the frosting that makes this cake. The frosting really has that creamsicle flavor that is so yummy! I chilled the cake briefly to make it easier to cut the layers. I used a generous amount of frosting between the layers and iced the top and sides as well. The cake looked beautiful after it was cut. The rich orange color and the creamy white - just spectacular. Thanks for the recipe!
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2 users found this review helpful
Fantastic!! Tastes just like the creamsicle! The cake is really moist and flavorful, but it...
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Reviewed on Oct. 10, 2004 by CAITCANCOOK
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CAITCANCOOK
Oct. 10, 2004
This recipe is GREAT! I had never heard of an orange creamsicle cake, but when it was requested of me, I of course turned to this website. My only suggestion is to cut down the recipe for the icing...unless you plan on icing more than your cake. I would say half everything and it should be more than enough without extra containers of it left over. This is the PERFECT orange cream cake and does really taste like the summertime favorite!
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2 users found this review helpful
This recipe is GREAT! I had never heard of an orange creamsicle cake, but when it was...
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Reviewed on Jun. 5, 2008 by Patty
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Patty
Jun. 5, 2008
This tastes just like a Creamsicle! The frosting is delicious (hubby was eating leftovers by the spoonful) and very light. I couldn't get mine to set up firm enough to stay on the cake (even after letting the frosting sit in the fridge for 5+ hours), so I added in a packet of unflavored gelatin and stuck it in the fridge for another 1/2 hour. After letting the frosted cake refrigerate overnight, it held up beautifully, even when cut. Co-workers raved and it's perfect for the 100+ degree weather we're having! I decorated it with orange slice gummy candies so it didn't look like a white blob and people couldn't believe I made it.
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1 user found this review helpful
This tastes just like a Creamsicle! The frosting is delicious (hubby was eating leftovers by...
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Reviewed on Feb. 18, 2008 by CRAZY4SUSHI
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CRAZY4SUSHI
Feb. 18, 2008
I couldn't find orange cake anywhere. So I tried a white cake mix and added 4 teaspoons of the orange extract. It still had very little orange flavor. In fact, no one knew it was orange flavor until I said it and then they said they detected a small amount of orange flavor. I did like the ease and consistency of the frosting. I took the advice of another post and let it set up for about an hour before spreading. It makes a really large amount! I would probably use the frosting again but not the cake. I had no problem substituting lite whipped topping and lite sour cream in the frosting recipe.
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1 user found this review helpful
I couldn't find orange cake anywhere. So I tried a white cake mix and added 4 teaspoons of the...
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Reviewed on Jan. 12, 2004 by MATINEEIDOL
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MATINEEIDOL
Jan. 12, 2004
I am not sure why this cake doesn't rate higher - I have made it several times (except I change everything "orange" to "lemon" and always receive MANY compliments. Delicious!
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1 user found this review helpful
I am not sure why this cake doesn't rate higher - I have made it several times (except I...
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Reviewed on Aug. 29, 2002 by COOKYSNORK
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COOKYSNORK
Aug. 29, 2002
This cake sounded so good I just had to try it and it came out perfect! I used only half of the sour cream in the frosting stirring it into the confectioners sugar. Then I added that to the whipped topping. This is NOT too sweet.
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1 user found this review helpful
This cake sounded so good I just had to try it and it came out perfect! I used only half of...
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Reviewed on Aug. 29, 2002 by MUFFARNIEROCKY
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MUFFARNIEROCKY
Aug. 29, 2002
wonderfull
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1 user found this review helpful
wonderfull
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Reviewed on Aug. 29, 2002 by lilcordova
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lilcordova
Aug. 29, 2002
Wow!!! This is an excellent cake!!! I brought it in for a birthday at work and they just loved it. I did make one change, I made it a sheet cake and added mandarin orages to the middle. Thank you for sharing the recipe. Lillian Cordova
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1 user found this review helpful
Wow!!! This is an excellent cake!!! I brought it in for a birthday at work and they just...
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Reviewed on Apr. 5, 2008 by
GLORIA LEE
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GLORIA LEE
Apr. 5, 2008
Only made the frosting. Frosted Bee Lian's Orange cake on this site. Creamy, and not runny at all. I used 1/2 recipe for one 8x8 round cake. There was leftover, but not enough for another whole cake. One suggestion: Mix the powdered sugar with the sour cream to get rid of the sugar lumps and then fold in the whipped topping. Leftover frosting makes a good fruit dip!
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0 users found this review helpful
Only made the frosting. Frosted Bee Lian's Orange cake on this site. Creamy, and not runny at...
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