Orange Cream Cake V

2

"This is my version of a very moist orange flavored cake, and it is better the longer it sets before serving."
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Ingredients

40 m servings 555 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour two 9 inch round cake pans.
  2. In a large bowl, mix together cake mix, flavored gelatin, and instant whipped topping. Add the oil, milk and eggs; mix for 3 minutes with an electric mixer. Spread evenly into the prepared pans.
  3. Bake for 20 to 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool cakes completely before removing from pans. Using a long serrated knife, split each layer in half horizontally.
  4. To make the icing and filling: In a medium bowl, stir together the sour cream, coconut, sugar and orange juice. Set 1 cup of this mixture aside. Use the remaining sour cream mixture for filling between the cake layers.
  5. Fold the whipped topping into the reserved sour cream mixture, and frost the outside of the cake.

Reviews

2

I had to make this recipe using Strawberry cake and strawberry jello. It was very good.

I loved this when my mom would make it, and now I can make it for my children!