ORANGE DREAM ICE CREAM "CAKE"
JELL-O JIGGLERS are the surprise little nuggets in this frosty ice cream dessert.
Provided by My Food and Family
Categories Home
Time 5h10m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Pour into 9x5-inch loaf pan sprayed lightly with cooking spray. Refrigerate 1 hour or until firm.
- Unmold gelatin; cut into 1/2-inch cubes. Line loaf pan with foil. Combine ice cream and gelatin cubes; spoon into prepared pan.
- Freeze 4 hours or until firm. Unmold.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
ORANGE DREAM CAKE
A lighter version of the Creamsicle Cake. We can finally have our cake and eat it too! Can't remember where this originated but I have served this at family dinners without anyone suspecting it was low fat. Made as presented this is 4 points per piece. Cooking time includes chilling time.
Provided by justcallmetoni
Categories Dessert
Time 2h50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix Cake mix, soda and egg whites together.
- Pour batter into a 9 X 13 inch pan.
- Bake as directed on box.
- When done, use a meat fork to poke holes across the top of the entire cake.
- Allow cake to cool.
- In a medium bowl, mix together 1 box of the orange gelatin, 1 cup hot water and 1 cup cold water.
- Pour gelatin mixture over top of cake.
- Refrigerate for 2 to 3 hours.
- Meanwhile, mix remaining box of jello, vanilla pudding mix, nonfat milk, and vanilla together. Beat well.
- Fold whipped topping into this mixture, and spread on top of cake.
- Chill in refrigerator until serving.
ORANGE DREAM CAKE
We tried to save room for a big slice of this pretty cake. The flavor of orange and lemon really comes through. With a heavenly whipped cream frosting, this cake is a delightful end to a terrific meal. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and zest until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended. , Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons zest. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange zest. Chill for at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 369 calories, Fat 18g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 402mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE DREAM ANGEL FOOD CAKE
A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.-Lauren Osborne, Holtwood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar together twice; set aside. , Add the cream of tartar, salt and almond and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon half of batter into an ungreased 10-in. tube pan. To the remaining batter, stir in the orange zest, orange extract and, if desired, food colorings. Gently spoon orange batter over white batter. Cut through both layers with a knife to swirl the orange and remove air pockets., Bake on the lowest oven rack at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
ORANGE CREAMSICLE ICE CREAM CAKE
Refreshing and citrusy yet creamy and sweet, this stunning dessert is just like a Creamsicle, but in grown-up cake form. It's also incredibly easy: Simply stack spoonfuls of vanilla ice cream and orange sherbet into a springform pan and smoosh them down as you go. As for the crust, use whole vanilla wafers; They're less work, and crunchier than if you used crumbs. There are many ways to riff on this cake. You could try a different sherbet flavor, use frozen yogurt instead of vanilla ice cream, or trade the vanilla wafers for gingersnaps, shortbread or any other crumbly cookie. You could also add salted caramel, jam, nuts or pomegranate molasses in between the layers of ice cream.
Provided by Ali Slagle
Categories easy, cakes, ice creams and sorbets, dessert
Time 2h20m
Yield Makes one 8-inch-round cake (8 to 10 servings)
Number Of Ingredients 3
Steps:
- Uncover the orange sherbet and vanilla ice cream and let sit at room temperature while you prepare the crust. Cover the bottom of an 8-by-2-inch springform pan with a layer of vanilla wafers (see Tip). Break up cookies to fill any big holes.
- Using a soup spoon, scoop small, alternating spoonfuls of the orange sherbet and vanilla ice cream and place them randomly on top of the cookies (imprecision is good here). Gently press the ice cream down with the back of the spoon and tap the pan on the counter to fill in the pan and remove any air bubbles. Continue until you've used all the ice cream, then spread the top into an even layer. To create decorative swoops on top, press down into the cake with the back of the spoon and move it up and out in circular motions to create swirls and peaks all over.
- Cover the cake with plastic wrap and freeze until firm, at least 2 hours or up to 1 week. To serve, quickly rub the side and bottom of the pan with a warm, moistened kitchen towel to loosen. Unmold the springform and transfer the cake to a serving plate.
ORANGE DREAM
Ahhh, this tastes just like those orange push ups you used to get at the store. Very easy recipe that everyone will love, especially on that hot summer day.
Provided by Terri Clark
Categories Desserts Frozen Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 4
Steps:
- Place soda, condensed milk, whipped topping, and sugar into an ice cream maker; stir until combined. Freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 265 calories, Carbohydrate 43.8 g, Cholesterol 13.3 mg, Fat 9.2 g, Protein 3.4 g, SaturatedFat 7.1 g, Sodium 67.4 mg, Sugar 31.6 g
EASY ORANGE DREAM CAKE
Vanilla extract and orange zest bring out a dreamy flavor in this white cake. Those orange Creamsicles® have nothing on this recipe! Something all ages can enjoy and it's easy to make.
Provided by Aichina
Categories Desserts Cakes White Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 7-inch cake pan.
- Beat shortening and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the batter before adding the next. Add vanilla extract and fold orange zest into batter. Mix flour into batter until just incorporated. Pour batter into prepared cake pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 24.6 g, Cholesterol 46.5 mg, Fat 15.6 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 216.1 mg, Sugar 12.8 g
ORANGE CREAM DREAM CAKE
Young and old enjoy this super-moist cake and soft light frosting. It will remind you of those frozen creamsicle treats. (Plan ahead, Prep. time does not reflect refrigeration time)
Provided by shelbyrose
Categories Gelatin
Time 55m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil; beat on medium speed for 2 minutes.
- Pour into an ungreased 13-inch x 9-inch x 2-inch baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Using a meat fork, poke holes in the cake.
- Let cool for 30 minutes.
- In a bowl, dissolve 1 package of jello in boiling water; stir in cold water.
- Pour over cake; cover and refrigerate for 2 hours.
- In a mixing bowl, combine milk, vanilla extract, vanilla pudding mix and remaining package of jello; beat on low for 2 minutes.
- Let stand for 5 minutes.
- Fold in whipped topping.
- Frost cake.
- Refrigerate leftovers.
Nutrition Facts : Calories 312.7, Fat 13.4, SaturatedFat 4.9, Cholesterol 42.4, Sodium 373.7, Carbohydrate 44.6, Fiber 0.4, Sugar 32.1, Protein 4.1
ORANGE DREAM CAKE RECIPE - (4.3/5)
Provided by á-6498
Number Of Ingredients 9
Steps:
- Bake the cake according to the directions on the box. When cake is finished baking and cooled, poke holes into the cake. Then mix the Jell-O and water, and pour over the cake. Refrigerate for one to two hours. FROSTING: Combine the pudding, milk, vanilla, and orange extract and mix until thick (generally 1 1/2 to 2 minutes). Then, fold in the thawed Cool Whip and beat on low until mixed well. Frost the cake, and enjoy!
ORANGE DREAM CAKE
A fluffy cloud of pudding, whipped topping and oranges makes a melt-in-your-mouth topper for a homemade orange cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
- Meanwhile, heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
- In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.
- Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 38 g, TransFat 1 g
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