Orange Cream Cake
INGREDIENTS:
1 Package Lemon Cake Mix
1 Envelope Orange Koolaid
2 Packages Orange Jello
1 Package Instant Vanilla Pudding Mix
1 Cup Milk
1 Teaspoon Vanilla
8 Ounces Cool Whip
DIRECTIONS:
Bake cake as directed in a 9x13 inch pan. When done use a meat fork to poke holes across the top of the entire cake. Allow to cool.
In a medium bowl, mix together 1 box jello, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.