Orange Kool Aid Cake Recipes

ORANGE CREAM CAKE

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.

ORANGE CREAMSICLE CAKE

Steps:

• 1. Preheat oven at 350 degrees
• 2. In a mixing bowl mix packet of orange Kool-Aid mix into lemon cake mix prepare cake mix following package directions for 9x13 inch cake directions
• 3. After baking the cake poke holes using wooden spoon into baked cake
• 4. prepare i package of the Orange Jello according to package directions and pour over cake allowing to saok in
• 5. While letting jello to soak into cake prepare frosting
• 6. in a small bowl mix package Orange Jello and vanilla Pudding mix with 1/2 cup cold milk mix well allow to stand for about 5 minutes then fold in Cool Whip until well incorporated then frost cooled cake
• 7. best if let chilled overnight but at least about 4 hours
• 8. refridgerate any leftovers

CREAMSICLE JELL-O CAKE

Steps:

• 1. Instructions to make/bake the cake: Preheat oven to 350º. (If using a metal or glass pan, preheat oven to 325º.) Grease inside of one 13x9x2-inch pan with shortening. Lightly flour the pan.
• 2. In a large mixing bowl, add the dry cake mix, eggs, vegetable oil, and water. Beat ingredients at low speed for 30-60 seconds. Then beat at medium speed for about 2 minutes. Scrape down the sides of bowl, then continue to mix batter for another minute or two, until batter ingredients are well combined together.
• 3. Pour batter into cake pan, and bake immediately. (Since I used a pyrex glass cake pan, I baked my cake for 35 minutes in a 325º oven.) Be sure to check the back of the boxed cake mix, to see how long to bake your cake, for what type of pan you are using.
• 4. After removing pan from oven, use a toothpick to poke wholes over the entire cake. This may seem a bit time consuming, but be sure to poke every inch of the cake. Set cake aside to cool. Once the cake has cooled, follow instructions for preparing the gelatin.
• 5. In a heat-proof bowl, add the orange gelatin and hot boiling water, and stir for 2 minutes. Now add the 1 cup of cold water, and stir for about 30 seconds. Use a large spoon to pour the liquid gelatin over the entire cake. Once that is done, I then place the cake in the refrigerator for several hours, (about 4-6 hours) before frosting the cake.
• 6. Instructions to prepare frosting and to frost the cake: In a large deep bowl, add the softened cream cheese; beat for a minute with an electric hand held mixer. Now add the milk, and beat until milk and cream cheese are well mixed together. Add the extracts, kool-aid, and boxed pudding mix; beat well to combine all the ingredients together. Using the hand held mixer, gently mix in the entire container of Cool Whip. Spoon large dollops of the frosting over the cake, until it's covered the entired cake. Carefully spread frosting to cover the cake.
• 7. I refrigerated the cake overnight in the fridge, and served it the next day. Cut cake into 16 slices, before serving. Carefully remove cake from pan when ready to serve, as this is an extremely moist cake.
• 8. Note: I found this cake keeps well for several days in the refrigerator. Also, when making this cake, I had noticed the boxed cake mix I used, had expired past the due date, so when I mixed the cake ingredients together, I also added 1 tablespoon of merguine powder, which I got from the baking dept at our Festival Foods Store. The merigune powder added some height to the cake. Some cakes when past the expiration date, may not rise as much, so by adding the tablespoon of the powder, helps the cake to rise up nicely.

ORANGE CREAMSICLE CAKE

Steps:

• 1. In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil.
• 2. Beat on medium speed for 2 minutes.
• 3. Pour into an ungreased 13-in. X 9-in. X 2-in. baking pan.
• 4. Bake at 350* for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• 5. Using a meat fork, poke holes in top of cake.
• 6. Cool in pan on a wire rack for 30 minutes.
• 7. Meanwhile, in a bowl, dissolve one package of gelatin in boiling water.
• 8. Stir in cold water.
• 9. Pour over top of cake.
• 10. Cover and refrigerate for 2 hours.
• 11. In a mixing bowl, combine 1/2 cup milk, vanilla, pudding mix and remaining gelatin; Beat on low for 2 minutes.
• 12. Let stand for 5 minutes; fold in whipped topping.
• 13. Frost cake.

DR. WHITE'S ORANGE CREAM CAKE

Steps:

• Preheat oven to 325 degrees.
• In a large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until each addition is completely dissolved. Do not scrape sides of bowl at any time.
• Whites should stand in stiff peaks. Set aside.
• In a large bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Continue beating, gradually sprinkling in 1/2 cup sugar; beat until pale yellow. Reduce to low speed; add flour, 1/4 cup orange juice, baking powder and salt until well mixed, occasionally scraping bowl with spatula. Using a spatula, fold the egg white mixture into the yolk mixture until just blended.
• Line 2, 9 inch round cake pans with waxed paper; do not grease. Pour batter into pans and bake for 40 minutes or until cake springs back when lightly touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on racks. With fork, prick holes in cake layers.
• In a small saucepan over medium heat, boil 1/3 cup water, and the remaining 1/4 cup sugar for 3 minutes. Stir in the remaining 1/2 cup orange juice. Drizzle evenly over layers and let stand for 30 minutes.
• In a small bowl, with mixer at medium speed, beat cream and powdered sugar until soft peaks form. Fold in orange peel.
• Place one layer on serving platter and spread with 1/3 of whipped cream. Top with second layer. Frost top and sides with remaining cream. Garnish with orange sections or candied orange peel and fresh mint sprigs. Refrigerate.
• For best results in whipping cream, chill the bowl and the beaters beforehand.
• For a variation on the orange cake, spread a thinlayer of marmalade between the layers.
• Dr. White also calls this cake "waxed paper" cake and warns not to forget to remove the waxed paper before icing, as he once did.

RAINBOW KOOL-AID SWEET-TART CAKE

Steps:

• Heat oven to 350ºF.
• Spray 2 (9-inch) round pans with cooking spray; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half the batter into each of 2 medium bowls. Add dry cherry drink mix to batter in one bowl; mix well. Stir dry orange drink mix into remaining batter. Pour into prepared pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely. Cut cakes in half horizontally to form 2 layers of each color cake.
• Repeat with remaining cake mix and dry drink mixes, washing pans between uses.
• Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack one layer of each color cake on 2 plates, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cakes with remaining COOL WHIP mixture. Refrigerate 2 hours.

KOOL-AID SHERBET

Steps:

• In a large bowl, combine the sugar, Kool-Aid mix and milk until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened. , Transfer to a large bowl, beat until smooth. Return to freezer container; cover and freeze until firm. Remove from the freezer 20 minutes before serving.

KOOL-AID® PIE

Steps:

• Whisk fruit-flavored drink mix with sweetened condensed milk in a bowl until thoroughly combined and thick. Gently fold whipped topping into mixture until light and fluffy. Spread filling into pie crust and refrigerate at least 1 hour before serving.

ORANGE KOOL-AID NO BAKE CHEESECAKE

Steps:

• 1. In a large bowl combine cream cheese and Kool-Aid. Add sweetened condensed milk (I used a hand mixer to make it nice and smooth)
• 2. Fold in Cool Whip.
• 3. Stir with spoon until mixture is well mixed and thick. Spoon it into the crust.
• 4. Smooth out top of pie with back side of spoon.
• 5. Place in refrigerator for 1-2 hours and serve chilled and top with whipped cream.