Orange Cream Cake

• 1 pkg. lemon cake mix
• 1 envelope unsweetened orange drink mix
• 3 eggs
• 1 c. water
• 1/3 c. vegetable oil
• 2 3 oz. pkg. orange gelatin, divided
• 1 c. boiling water
• 1 c. cold water
• 1 c. cold milk
• 1 tsp. vanilla
• 1 pkg. instant vanilla pudding mix
• 8 oz. cool whip, thawed

1. In a bowl combine cake and drink mix, eggs, water and oil. Beat on medium speed for 2 minutes.
2. Pour into an ungreased 9 x 13 pan.
3. Bake at 350 degrees for 25-30 minutes.
4. Using a meat fork poke holes in cake and cool on a wire rack for 30 minutes. Dissolve 1 pkg. gelatin in boiling water and then stir in cold water.
5. Pour over cake.
6. Cover and refrigerate for 2 hours.
7. In a bowl combine milk, vanilla, pudding mix and remaining gelatin and beat on low for 2 minutes.
8. Let stand for 5 minutes, fold into whipped topping and frost cake.
9. Refrigerate.
10. 12 - 15 servings.

lemon cake mix, eggs, water, vegetable oil, orange gelatin, boiling water, cold water, cold milk, vanilla, instant vanilla pudding mix, cool whip

Taken from www.cookbooks.com/Recipe-Details.aspx?id=119505 (may not work)