ORANGE REFRIGERATOR CAKE
This refreshing dessert will disappear in a hurry at your next get-together. "My mother used this recipe more than 60 years ago, but she called it 'Icebox Cake' because we didn't have a refrigerator," recalls Marietta Martin from Brazil, Indiana.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare pudding according to package directions; set aside. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Stir into pudding. Add orange zest. Transfer to a large bowl. Cover and refrigerate for 2 hours or until cooled., Cut one angel food cake in half width-wise. Save one half for another use. Cut remaining half into eight slices. Cut second loaf into 16 slices., Arrange half of the cake slices in an ungreased 13x9-in. dish. Fold whipped cream into pudding; spread half over the cake slices. Repeat layers. Cover and refrigerate overnight or until set.
Nutrition Facts :
ORANGE REFRIGERATOR SHEET CAKE
I really have no idea where I got this recipe but know I have had it for many years. If anyone knows I would be interested in learning. The amount of time to prepare this cake is hard to say. There are different steps but it is very easy to make. Perhaps you could make your own note after making it. I am sorry I can't really...
Provided by Susan Cutler
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Add 1 1/3 cups boiling water to jello plus 1 cup cold water. Set aside at room temperature to set.
- 2. Mix cake as directed and bake according to package directions. Let cool for 20-25 minutes. Use a fork and every 1/2 inch punch holes deep into the cake while still in the baking pan. The more holes, the better it is. Carefully pour jello liquid over the cake getting the liquid into the holes made. Put in Refrigerator while making topping.
- 3. Topping: Add all 3 ingredients into a precooled mixing bowl. Beat until stiff. Take cake out of refrigerator and top with topping. Put back in refrigerator until serving time.
DOUBLE ORANGE REFRIGERATOR SHEET CAKE RECIPE - (4.3/5)
Provided by á-10791
Number Of Ingredients 8
Steps:
- Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water and set aside. Mix and bake cake as directed on package in 9 x 13 pan. Cool cake 20 - 30 minutes. Poke holes through top of cake with skewer or large toothpick spacing holes about 1" apart. Using a cup, slowly pour jello into holes. Refrigerate cake. In a chilled deep bowl, blend and whip topping mix, pudding, cold milk and orange extract until stiff, 3 - 8 minutes. Immediately frost cake. Store in refrigerator and serve chilled.
TEXAS ORANGE SHEET CAKE
Make and share this Texas Orange Sheet Cake recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 1h5m
Yield 1 large cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Sift flour, baking powder, and salt together.
- In a large bowl, cream butter until smooth. Gradually add sugar and beat until light and fluffy.
- Beat eggs; stir in marmalade, orange rind and mandarin segments, if you like.
- Beat in flour mixture alternately with orange juice, beating after each addition.
- Turn batter into a greased and floured 11x14x1-inch or cookie sheet and bake at 350° for 30 to 35 minutes.
- Cool in pan on rack for about 10 minutes and turn in a plate to coool completely and frost with.
- ORANGE GLAZE RECIPE that I posted here: Recipe 411994:.
- Combine sugar and cornstarch in saucepan. Add lemon and orange juices slowly and stir until smooth.
- Add remaining ingredients and cook, stirring frequently, over low heat until thick and glossy. Cool and spread on cake.
- Recipe can be doubled if you want.
Nutrition Facts : Calories 369.4, Fat 14.2, SaturatedFat 8.6, Cholesterol 69.2, Sodium 327.9, Carbohydrate 57.1, Fiber 1.4, Sugar 32.4, Protein 4.6
LEMON - LIME REFRIGERATOR SHEET CAKE 1960
Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.
Provided by andypandy
Categories Gelatin
Time 30m
Yield 1 9 x 13 pan, 16 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cake according to boxed instructions in a 9 x 13 cake pan.
- Remove when done and poke holes with the end of a wooden spoon or meat fork.
- Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
- Refrigerate jello just until lightly syrupy.
- Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
- Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
- Spread all over cake, and place in refrigerator, keep chilled until serving.
- Just a note:.
- I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.
Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9
NEAPOLITAN REFRIGERATOR SHEET CAKE
The flavors of strawberry, chocolate, and vanilla combine wonderfully in this moist and festive-looking cake. It's easy to make and may be frozen for later use.
Provided by Debs Recipes
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.
- Mix cake according to package directions and bake in a 9x13" pan.
- Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.
- Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.
- Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.
Nutrition Facts : Calories 220.2, Fat 7, SaturatedFat 3.4, Cholesterol 3.2, Sodium 327.3, Carbohydrate 38.7, Fiber 0.9, Sugar 30.4, Protein 2.4
ORANGE REFRIGERATOR CAKE
Make and share this Orange Refrigerator Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pudding according to package directions; set aside.
- In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute.
- Cook and stir over low heat until gelatin is completely dissolved.
- Stir into pudding.
- Add orange peel.
- Transfer to a large bowl.
- Cover and refrigerate for 2 hours or until cooled.
- Cut one angel food cake in half width-wise.
- Save one half for another use.
- Cut remaining half into eight slices.
- Cut second loaf into 16 slices.
- Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish.
- Fold whipped cream into pudding; spread half over the cake slices.
- Repeat layers.
- Cover and refrigerate overnight or until set.
Nutrition Facts : Calories 445.1, Fat 15.1, SaturatedFat 9.2, Cholesterol 54.3, Sodium 604, Carbohydrate 71.8, Fiber 0.4, Sugar 40.7, Protein 7.6
VICTORIAN ORANGE PEEL CAKE RECIPE - (3.9/5)
Provided by á-4664
Number Of Ingredients 14
Steps:
- Grind orange peel and raisins together three times or place in food processor and chip fine. Preheat oven to 325° Cream sugar and butter. Add eggs and buttermilk; mix thoroughly. Sift together flour, salt, baking soda and stir into batter. Mix in ground peel and raisins with walnuts. Pour into well greased 9 or 10 inch springform or tube pan. Bake 45 to 50 minutes or until cake tests done. Do not use bundt pan cakes gets too brown. Syrup: Heat orange juice, sugar and rum together until sugar is dissolved. When cake is done let stand 10 minutes (no longer) and remove from pan. Reinvert and slowly pour juice mix over cake. Allow to stand overnight, or even better, several days. Store at room temperature if to be eaten in a few days; in refrigerator if longer. Makes 8 to 10 large or 20 small servings.
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