Orange Sherbet Cake

• 2 c. sour cream
• 2 c. sugar
• 2 Tbsp. orange juice
• 2 (9 oz.) pkg. frozen coconut
• 12 oz. whipped topping
• 1 (2 layer) pkg. orange cake mix
• 1 (3 oz.) pkg. orange gelatin
• 2 eggs
• 1/2 c. oil
• 1 c. water

1. Mix sour cream, sugar and orange juice in large bowl.
2. Stir in coconut.
3. Reserve 1 cup whipped topping.
4. Fold remaining whipped topping into sour cream mixture.
5. Chill for 24 hours.
6. Combine cake mix, gelatin, eggs, oil and water in mixer bowl; beat well.
7. Pour into 2 greased and floured 9-inch round cake pans.
8. Bake at 350u0b0 for 20 to 25 minutes or until layers test done.
9. Remove to wire racks to cool.
10. Split layers into halves horizontally.
11. Reserve 1 cup icing.
12. Spread remaining icing between layers.
13. Mix reserved whipped topping and reserved icing in bowl.
14. Spread over top of cake.
15. Chill in airtight container in refrigerator for 1 to 2 days. Yield:
16. 12 servings.

sour cream, sugar, orange juice, frozen coconut, layer, orange gelatin, eggs, oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504313 (may not work)