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ORANGE CAKE Cake Batter: 1 box Duncan Hines orange cake mix 1 small box vanilla instant pudding 1 small box orange jello 4 eggs 1/2 c. oil 1 1/2 c. sweet milk Filling: 1 (8 oz.) container sour cream 1 medium crushed pineapple and juice 2 c. sugar 2 pkg. frozen coconut, thawed Mix dry ingredients, alternate oil, eggs and milk. Beat 3 minutes. Bake in 4 or 5 (9-inch) pans at 350 degrees for 25 to 30 minutes. While cake is cooking beat filling ingredients with mixer. As soon as cake is removed from oven stick holes in it with a fork. Keep out 1 cup of the filling and as you stack cake put filling on each layer. When all layers are stacked take 1 large container of Cool Whip, add the 1 cup of filling to it, and frost the outside of the cake. Cover with Saran Wrap, or put in cake container and refrigerate for at least 48 hours before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |