Orange Cream Cake IV recipe

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Ingredients

1 (18.25 ounce) package orange cake mix
1 ¼ cups milk
2 teaspoons orange extract
1 (16 ounce) package frozen whipped topping, thawed
¼ teaspoon orange extract
16 ounces sour cream
2 cups confectioners' sugar

Nutrition Info

238.2 calories
carbohydrate: 32.3 g
cholesterol: 9.8 mg
fat: 11.4 g
fiber: 0.2 g
protein: 2.2 g
saturatedFat: 7.1 g
servingSize: -
sodium: 159.9 mg
sugar: 23.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.

  2. Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.

  3. To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.

  4. Spread frosting between layers, on sides and over top of cake.

Recipe Yield

2 - 9 inch round

Recipe Note

Just like the popular ice cream treat. This cake serves at least 10 to 12 people and it's mmm mmm good!

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