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.
ORANGE-CANNOLI REFRIGERATOR CAKE
No advanced pastry chef training required to make this Orange-Cannoli Refrigerator Cake. Get out the vanilla wafers and give it a try tonight!
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Zest the orange; reserve zest for later use. Cut white membrane off orange; discard. Cut fruit into sections, then cut each section in half.
- Beat cream cheese, ricotta, sugar and vanilla in large bowl with mixer until blended. Add chocolate and reserved orange zest; mix well. Gently stir in 2 cups COOL WHIP.
- Spread 2 cups cream cheese mixture onto bottom of 13x9-inch pan. Top with layers of 30 wafers and half the remaining cream cheese mixture; repeat layers. Cover with remaining COOL WHIP.
- Refrigerate 4 hours. Top with orange sections and remaining wafers just before serving.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 12 g, Protein 3 g
DOUBLE ORANGE COOKIES
I serve these nutritious, tasty cookies to my husband and our four children. Also, because my husband is a minister, I often cook for guests in our home. -Pamela Kinney, Irving, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugar and butter until light and fluffy. Add sour cream and eggs. Beat until well blended. Reserve 1 tablespoon orange juice concentrate for frosting. Add the remaining concentrate with combined dry ingredients to the creamed mixture; mix well. Stir in orange zest. , Drop by rounded tablespoonfuls onto lightly greased baking sheets. Bake at 350° for about 10 minutes or until edges just begin to brown. Remove to wire racks to cool completely. , In a small bowl, combine all frosting ingredients until smooth. Spread a small amount over each cookie.
Nutrition Facts : Calories 163 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 127mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
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.
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.
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ORANGE CREAMSICLE SHEET CAKE - THE CREATIVE BITE
From thecreativebite.com
Reviews 1Category CakeServings 24Estimated Reading Time 2 mins
- Preheat oven to 350°. Spray your large cookie pan with non-stick cooking spray and set it aside.
- Make the white cake mix according to package directions substituting half of the water for fresh squeezed orange juice. Mix 2 Tablespoons of orange zest into the batter and pour it into your pan, smoothing the batter evenly. Bake 16-20 minutes until the cake is cooked through and the top is lightly golden brown. Set aside to cool to room temperature.
- Meanwhile, in a large bowl, beat the cream cheese, sweetened condensed milk, 1/2 c. freshly squeezed orange juice, 3 Tablespoons orange zest and 1 Tablespoon vanilla. Pour the mixture over the cooled cake and spread evenly.
- In a separate bowl, beat the cream, powdered sugar and 1 Tablespoon vanilla until medium peaks form. Spread whipped cream over the cream cheese mixture. Top with orange zest and serve immediately or store refrigerated for up to 6 hours.
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