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Creamsicle Cake
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| 1 pkg | yellow cake mix |
| 2 packs | orange gelatin |
| 1 pack | vanilla instant pudding |
| 1 cup 2% | milk |
| 2 grade A large eggs | |
| 2 tsp | imitation vanilla |
1 tub whipping topping
Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 pkg orange gelatin dessert with 1 cup boiling water and 1 cup cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk, the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipping topping. Frost the cake with the pudding mix.
For a layered Creamsicle Cake:Make the cake batter as directed, then batter pour evenly into 3 round 9" cake pans. Bake cake as directed and let cool. Then, make the orange gelatin as directed on the package-but with this version, you'll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13x17 jelly roll pan (1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hour. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order:cake, gelatin, pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.
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