Desserts

Creamy Orange Cake

(10)

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photo by:kraft

time

prep:

20 min

total:

1 hr 55 min

servings

total:

16 servings, one slice each

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What You Need

pkg. (2-layer size) yellow cake mix

1-1/2

tubs (8 oz. each) COOL WHIP Whipped Topping, thawed, divided

Grated peel and juice from 1 navel orange, divided

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Tbsp. powdered sugar

Make It

PREPARE cake batter and bake as directed on package for two 9-inch round cake pans, substituting 1-1/2 cups of the whipped topping for the oil and stirring orange zest into the batter before pouring into prepared pans. Cool cake layers in pans 10 min.; invert onto wire racks. Carefully remove pans; cool cakes completely.

BEAT cream cheese, orange juice and powdered sugar in small bowl with electric mixer until well blended. Stir in remaining whipped topping.

FILL and frost cake layers with the cream cheese frosting. Store in refrigerator.

Kraft Kitchens Tips

Size-Wise

Serve this delightful orange cake at your next spring or summer celebration.

Alternate Pan

Cake can be baked in 13x9-inch baking pan instead. Cool 10 min. before inverting onto wire rack; cool completely. Transfer to serving platter. Spread top and sides of cake with the cream cheese frosting.

Special Extra

Garnish with navel orange sections and fresh mint leaves.

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Christi15

posted:12/19/2007

I have not made this yet. Everybody keeps talking about the frosting being tart and the recipe calling for concentrated oj but the recipe I see calls for the juice and peel of 1 navel orange. Which is it? I will work on a frosting recipe.

mataus83

posted:5/29/2007

The problem with this recipe is the icing. Whether you start with cream cheese flavored icing or not I recommend completely omitting the oj concentrate from the recipe. Instead I suggest experimenting with pure orange extract and orange zest to achieve the best results.

hunnydew23

posted:5/30/2006

I altered the frosting by using a can of cream cheese flavored icing, the oj concentrate and a little bit of vanilla extract. The icing and cake tasted really good, but the icing was runny and didn't turn out too great looking. The idea of omiting the oil for the whipped topping was genius...it turned out really nice with a very foamy texture.

Markey9

posted:5/5/2006

way too tart! I served it for my dad's birthday and it was embarrassing.

wanderer12

posted:4/24/2006

The cake tasted good--the cool whip did work as a substitute for butter. The frosting was way too tart so I added powdered sugar and extra cool whip to try to make it sweeter--didn't work. The frosting is awful.

SassyChef

posted:12/7/2004

Orange juice concentrate is just WRONG. EITHER make the OJ or cut the quanity used by 1/3. The frosting is DISGUSTING.

a cook

posted:2/20/2004

The cake itself was delicious, BUT the topping/frosting was horribly tart!! Don't use the full amount of the orange concentrate. Instead, start with the Cool Whip and measure in little bits at a time to your liking. Trust me!! I ended up using another frosting and adding a little bit of the prepared frosting to give it an orange taste.

a cook

posted:10/15/2002

Not only was it fun to make, but, my kids loved it, they even helped!

a cook

posted:9/26/2002

The cake part was very good. The iceing was way to tart. I will make it again but with a different iceing.