Orange Cream Cake V Recipe

Ingredients
<br>- 1 (18.25 ounce) package orange cake mix
<br>- 1 (3 ounce) package orange flavored Jell-O® mix
<br>- 1 (1.5 ounce) envelope instant dessert topping
<br>- 1 tablespoon vegetable oil
<br>- 1 cup milk
<br>- 4  eggs
<br>- 2 cups sour cream
<br>- 2 cups flaked coconut
<br>- 1 ¼ cups white sugar
<br>- ¼ cup orange juice
<br>- 1 (8 ounce) container frozen whipped topping, thawed
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).Grease and flour two 9 inch round cake pans.
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 5: Fold the whipped topping into the reserved sour cream mixture, and frost the outside of the cake.
<br>


Ingredients
- 1 (18.25 ounce) package orange cake mix
- 1 (3 ounce) package orange flavored Jell-O® mix
- 1 (1.5 ounce) envelope instant dessert topping
- 1 tablespoon vegetable oil
- 1 cup milk
- 4 eggs
- 2 cups sour cream
- 2 cups flaked coconut
- 1 ¼ cups white sugar
- ¼ cup orange juice
- 1 (8 ounce) container frozen whipped topping, thawed

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).Grease and flour two 9 inch round cake pans.
step 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.
step 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.
step 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.
step 5: Fold the whipped topping into the reserved sour cream mixture, and frost the outside of the cake.

Mastodon Share