ORANGE REFRIGERATOR SHEET CAKE
I really have no idea where I got this recipe but know I have had it for many years. If anyone knows I would be interested in learning. The amount of time to prepare this cake is hard to say. There are different steps but it is very easy to make. Perhaps you could make your own note after making it. I am sorry I can't really...
Provided by Susan Cutler
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Add 1 1/3 cups boiling water to jello plus 1 cup cold water. Set aside at room temperature to set.
- 2. Mix cake as directed and bake according to package directions. Let cool for 20-25 minutes. Use a fork and every 1/2 inch punch holes deep into the cake while still in the baking pan. The more holes, the better it is. Carefully pour jello liquid over the cake getting the liquid into the holes made. Put in Refrigerator while making topping.
- 3. Topping: Add all 3 ingredients into a precooled mixing bowl. Beat until stiff. Take cake out of refrigerator and top with topping. Put back in refrigerator until serving time.
DOUBLE ORANGE REFRIGERATOR SHEET CAKE RECIPE - (4.3/5)
Provided by á-10791
Number Of Ingredients 8
Steps:
- Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water and set aside. Mix and bake cake as directed on package in 9 x 13 pan. Cool cake 20 - 30 minutes. Poke holes through top of cake with skewer or large toothpick spacing holes about 1" apart. Using a cup, slowly pour jello into holes. Refrigerate cake. In a chilled deep bowl, blend and whip topping mix, pudding, cold milk and orange extract until stiff, 3 - 8 minutes. Immediately frost cake. Store in refrigerator and serve chilled.
ORANGE REFRIGERATOR CAKE
This refreshing dessert will disappear in a hurry at your next get-together. "My mother used this recipe more than 60 years ago, but she called it 'Icebox Cake' because we didn't have a refrigerator," recalls Marietta Martin from Brazil, Indiana.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.
Nutrition Facts :
ORANGE REFRIGERATOR CAKE
Make and share this Orange Refrigerator Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pudding according to package directions; set aside.
- In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute.
- Cook and stir over low heat until gelatin is completely dissolved.
- Stir into pudding.
- Add orange peel.
- Transfer to a large bowl.
- Cover and refrigerate for 2 hours or until cooled.
- Cut one angel food cake in half width-wise.
- Save one half for another use.
- Cut remaining half into eight slices.
- Cut second loaf into 16 slices.
- Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish.
- Fold whipped cream into pudding; spread half over the cake slices.
- Repeat layers.
- Cover and refrigerate overnight or until set.
Nutrition Facts : Calories 445.1, Fat 15.1, SaturatedFat 9.2, Cholesterol 54.3, Sodium 604, Carbohydrate 71.8, Fiber 0.4, Sugar 40.7, Protein 7.6
ORANGE SHEET CAKE
Make and share this Orange Sheet Cake recipe from Food.com.
Provided by LorenLou
Categories Dessert
Time 50m
Yield 1 sheet cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray bottom of 9x13" sheet cake pan with cooking spray.
- Set aside.
- Beat first five ingredients with an electric mixer for 4 minutes.
- Pour into the prepared cake pan.
- Bake for 35 minutes.
- For icing, beat the powdered sugar and orange juice with a mixer until smooth.
- (Start with 3/4 cup orange juice. If you want the cake even moister/soggier than it already is, slowly increase the amount of orange juice).
- Remove cake from oven, and poke with many holes- using a chopstick or fork or skewer, etc.
- Pour the icing over the warm cake.
Nutrition Facts : Calories 6146.4, Fat 244.2, SaturatedFat 26.9, Cholesterol 856.4, Sodium 4085.2, Carbohydrate 953.7, Fiber 6.1, Sugar 758.6, Protein 55.9
ORANGE FLOURLESS CHOCOLATE CAKE FOR THE REAGAN FAMILY
Steps:
- Preheat the oven to 375°F (190°C). Butter and flour a 10-inch (25-cm) round cake pan. Line the bottom of the pan with parchment paper, then butter and flour the parchment paper. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth. Remove from the double boiler and whisk the sugar and orange zest into the chocolate mixture. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and whisk the batter until totally smooth. Pour the batter into the pan and bake for approximately 35 to 40 minutes, or until the top has formed a good crust. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioners' sugar and serve with candied orange peel and vanilla ice cream.
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