Kristy Cook
Ingredients:
1 box orange cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 box (3 oz) orange gelatin
1 cup boiling water
1 cup cold water
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Zest of one orange
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes.
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
In a medium bowl, dissolve the orange gelatin in 1 cup of boiling water. Stir in 1 cup of cold water. Let cool slightly.
Using a skewer, poke holes in the cakes at 1-inch intervals. Pour the gelatin mixture over the cakes, allowing it to seep into the holes. Refrigerate for 2 hours.
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Frost the top of one cake layer, place the second layer on top, and frost the entire cake. Garnish with orange zest.
Keep the cake refrigerated until ready to serve.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 3 hours (including chilling time)
Kcal: 350 kcal | Servings: 12 servings
