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Dreamsicle Cake

If you like “Dreamsicles” you’re sure to like “Dreamsicle Cake.”

I made this for a potluck for last night and came home with an empty dish and several requests for the recipe. That’s always a good sign that a recipe is a winner.  (Good thing I left cupcakes for the family for a treat.)

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Dreamsicles were a favorite ice cream treat of mine as a kid, so when I saw this recipe, I had to test it out.  This passed the test on my first attempt, but, never able to leave well enough alone, I had to tweet it to my taste.  I love, love, love orange-flavored foods, so I made it even a little more “orangey.”

I’ve been making this cake for several years, and it is ALWAYS a hit.  It’s a cake mix plus a couple other ingredients, so it’s easy and quick to prepare and pretty much a “no fail” cake.  (I think I spent a total of about an hour on this – start to completely cleaning up the kitchen (emptied dishwasher and put clean dishes away during bake time, then set table for Sunday dinner.) 

Just trust me and try this.  You’ll add it to your list of what to make when “I don’t have much time to bake, but I really want to make something delicious.”

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RECIPE

1 Box of Orange Supreme Cake Mx

Ingredients called for on the box (eggs, oil, milk) (EXCEPT REPLACE WATER WITH MILK)

1 & 1/2 packages of orange Jello (Save the other half package of Jello for the next time you make this cake.)

1 cup of boiling water

2 tsps. orange extract

DIRECTIONS

Bake at 350 degrees in a 9 x 13 pan according to directions on box (again, remember to replace water with milk).  While the cake is baking, dissolve orange Jello in 1 cup of boiling water, add 2 tsps. of orange extract.  As soon as you take the cake out of the oven, poke holes all over the top with the end of a wooden spoon.  Slowly pour Jello and water mixture over cake, making sure you get it in all the holes. Cool completely.

FROSTING

1 (3.4 oz) box of instant vanilla pudding (I used French Vanilla, but any instant vanilla pudding will do) 2 tsps. orange extract 1 cup milk 8 oz. Cool Whip (I used extra creamy)

Beat pudding and milk together until it thickens slightly (about 2 minutes). Add extract and stir in Cool Whip.  Spread on cooled cake.  Refrigerate at least 1 hour.  ENJOY!

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