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1 package white cake mix 1 package orange gelatin powder Topping: 1 package whipped topping mix, 2 2 1/2 cup yield 1 package instant vanilla pudding mix, 4 servings 1 1/2 cups cold milk 1 teaspoon vanilla or orange extract Preheat oven to 350 degrees. 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, With cake still in the pan and warm, poke deep holes through the top of the cake with a meat fork or toothpick; space holes about one-half inch apart. With cup, slowly pour gelatin mixture into holes. Place cake in the refrigerator to chill while preparing topping. Topping: In chilled, deep bowl, blend and whip topping mix, instant pudding, cold milk and vanilla or orange extract until stiff and fluffy (3-8 min.). Immediately frost cake with topping mixture, if desired, garnish with thin Orange slices. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage |