Orange Cream Cake

• 1 package lemon cake mix (regular size)
• 1 envelope unsweetened orange Kool-Aid mix
• 1 cup water
• 3 eggs
• 1/3 cup vegetable oil
• 2 packages (3 ounces each) orange gelatin, divided
• 1 cup boiling water
• 1 cup cold water
• 1 cup cold milk
• 1 teaspoon vanilla extract
• 1 pacakge (3.4 ounces) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

1. In a large bowl, combine cake mix, Kool-Aid mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into an ungreased
3. . Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Using a meat fork or wooden skewer, poke holes in cake. Cool on a wire rack for 30 minutes.
4. Meanwhile, in a large bowl, dissolve one package of gelatin in boiling water. Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours.
5. In a large bowl, combine the milk, vanilla, pudding mix and remaining gelatin; beat on low for 2 minutes. Let stand for 5 minutes; fold in whipped topping. Frost cake. Refrigerate leftovers.

lemon cake, water, eggs, vegetable oil, orange gelatin, boiling water, cold water, cold milk, vanilla, frozen whipped topping

Taken from www.tasteofhome.com/recipes/orange-cream-cake/ (may not work)