Orange Cream Cake IV

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

Original recipe makes 2 – 9 inch round

Ingredients

1 (18.25 ounce) package orange cake mix
1 1/4 cups milk
2 teaspoons orange extract
1 (16 ounce) package frozen whipped topping, thawed
1/4 teaspoon orange extract
16 ounces sour cream
2 cups confectioners’ sugar

  • PREP

    30 mins

  • COOK

    40 mins

  • READY IN

    1 hr 30 mins

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.

Nutrition

Calories: 238 kcal
Carbohydrates: 32.3 g
Cholesterol: 10 mg
Fat: 11.4 g
Fiber: 0.2 g
Protein: 2.2 g
Sodium: 160 mg

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