Mar 26, 2011

Orange Shebert Cake

Perfect ending to a wonderful meal

Orange Sherbert Cake

What You Need
1 (18.25 ounce) package Orange Cake Mix
2 (3 ounce) box orange-flavored
2 eggs
1/3 cup vegetable oil
1 cup water
1 (9 ounce) pkg coconut
1 (8 ounce) container sour cream
2 cups sugar
1/4 cup frozen orange juice
1 (12 ounce) thawed container of whipped topping

Preheat oven to 350 F. Grease and flour 9x13” pan. Set aside. In a mixing bowl, combine the cake mix, gelatin, eggs, oil, and water. Beat well with an electric mixer. While the cake is baking, prepare the remaining package of orange gelatin using half the amount of water. When the cake is done, remove from oven and  let cool in the pans for 10 minutes. With a wooden skewer or fork poke holes in the cake  Pour gelatin over the layers into the holes.  Refrigerate  for about 45 minutes to allow gelatin to set. In a medium bowl, combine the coconut (reserving about 1/2 a cup), sour cream, sugar, and orange juice concentrate for the topping. Stir well.  Spread the filling over the  cake.  At this point you can refrigerate it till the next day. When ready to serve spread the whipped topping on top and sprinkle with reserved coconut.


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