Orange Refrigerator Sheet Cake

By Judy1

Ingredients

• Topping:
• 1 package orange gelatin (4 serving size)
• 1 package White Cake Mix
• 1 package whipped topping mix (2--2 1/2 cup yield)
• 1 package vanilla instant pudding mix (4 serving size)
• 1 1/2 cups cold milk
• 1 tsp. vanilla or orange extract, if desired

Preparation

Step 1

Preheat oven to 350

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed in a 13x9x2-inch pan (using egg whites). Cool cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with a meat fork or toothpick; space holes about one-half inch apart. with a cup, slowly poor gelatin mixture into holes. Refrigerate cake while preparing topping.

Topping:
In a chilled, deep bowl, blend and whip topping mix, instant pudding, cold milk and vanilla or orange extract until stiff (3-8 min.). Immediately frost cake. If desired, garnish with thin orange slices.

Cake must be stored in refrigerator and served chilled. Forsted cake may be frozen for storage.