Simply Citrus Cream Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1-1/3 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 3/4 cup water
• 1/4 cup oil
• 3 eggs
• 2 Tbsp. orange zest Safeway 1 lb For $0.79 thru 02/09
• 1/4 cup powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 can (11 oz.) mandarin oranges, drained

1. Heat oven to 350F.
2. Beat cake mix, dry pudding mix, 1 cup sour cream, water, oil, eggs and zest with mixer until blended.
3. Pour into 2 greased and floured 9-inch round pans.
4. Bake 25 to 30 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool 10 min.
7. ; remove to wire racks.
8. Cool completely.
9. Whisk remaining sour cream and sugar in large bowl until blended.
10. Stir in COOL WHIP.
11. Stack cake layers on plate, filling with half each of the COOL WHIP mixture and oranges.
12. Frost top with remaining COOL WHIP mixture.
13. Garnish with remaining oranges.

yellow cake, s, water, oil, eggs, orange zest, powdered sugar, mandarin oranges

Taken from www.kraftrecipes.com/recipes/simply-citrus-cream-cake-74419.aspx (may not work)