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Creamy Orange Cake
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Prep Time:
25 minutes
Total Time:
2 hours
Zesty citrus-infused white cake with a delicate, fluffy frosting.
Ingredients:
  • 1 cup boiling water
  • 1 box (4-serving size) Jell-O™ orange-flavored gelatin
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 3/4 cup frozen (thawed) orange juice concentrate
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 4 egg whites
  • 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • Orange peel strips, if desired
Instructions:
  • Preheat your oven to 350°F (or 325°F for dark or nonstick pan). Grease the bottom of a 13x9-inch pan with baking spray that contains flour. In a small bowl, stir boiling water and gelatin until the gelatin dissolves completely. Let it cool for about 5 minutes.
  • Combine cake mix, 1/4 cup gelatin mixture, 1/4 cup orange juice concentrate, oil, water, and egg whites in a large bowl. Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the pan, leaving the remaining gelatin mixture and orange juice concentrate for later use.
  • Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. While the cake is still warm, poke it all over with a fork. Set aside 1 tablespoon of the gelatin mixture in a small microwavable bowl. Stir the remaining 1/2 cup of orange juice concentrate into the rest of the gelatin mixture, then pour slowly over the cake. Allow the cake to cool completely for about 1 hour before serving.
  • Combine frosting and whipped topping in a medium bowl and spread the mixture on the cake. Microwave 1 tablespoon of gelatin mixture on High for 10 seconds until liquefied. Using a 1/4 teaspoon measuring spoon, place small drops of the gelatin mixture over the frosting. Swirl the gelatin into the frosting using a spoon or toothpick. Garnish each slice of cake with orange peel strips and refrigerate covered.

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