Time 45m Yield 1 cake, 12 serving(s) Number Of Ingredients 13 Steps:
Bake cake as needed in 9x13-inch pan. When baked and cooled, poke holes all over cake with meat fork. Mix large box of Jello with the waters and just let it start to set up. Slowly pour over the cooled cake and allow to run into holes all over cake. Chill cake until Jello is set. In large bowl, cream the cheese until creamy. Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well. Fold in Cool Whip. Spread on cake and chill until served. Enjoy!
Time 1h Yield 1-2 cakes, 8-16 serving(s) Number Of Ingredients 17 Steps:
Preheat oven to 350°F. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt. Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, canola oil, vanilla and orange extract. Add dry ingredients and wet ingredients, alternately, to butter mixture, beating well after each addition. Divide batter among two 9 inch sprayed cake pans and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Remove from oven, cool, and remove from pans. Frost cake, either 2 separate cakes, or if you are brave, as a 2 layer cake! Garnish with mandarin oranges. Frosting: Cream the cream cheese, powdered sugar, and o.j. concentrate together until well blended.
Time 45m Yield 15 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into an ungreased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes., Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. , In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.
Time 4h30m Yield 18 Number Of Ingredients 6 Steps:
Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool. In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours. Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.
Time 2h20m Yield Makes one 8-inch-round cake (8 to 10 servings) Number Of Ingredients 3 Steps:
Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes. Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you’ve used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over. Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.
Time 5h30m Yield 12 Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Blend cake mix, water, eggs, and oil in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 27 minutes. Cool on a wire rack for 15 minutes before removing from the pan. Let cool completely, about 30 minutes. Use a serrated knife to slice off the top to create a flat surface. Slice the cake in half so you have two 9x6 1/2-inch cakes. Line a jelly roll pan with plastic wrap. Place one half of the cake in the pan. Cover with scoops of ice cream, pressing down gently as you go to create an even layer. It’s okay if the edges aren’t smooth or even. Place the second layer of cake on top, pressing down gently with the palm of your hand. Spread whipped topping on top of the cake. Freeze until completely frozen through, 4 to 6 hours. Remove the cake from the freezer and trim on all 4 sides so that you have smooth edges. Return to the freezer until ready to serve.
