*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I didn't follow the recipe exactly because I thought 4 teaspoons of vanilla sounded like too much, so I used one teaspoon of vanilla and one teaspoon of lemon extract. I thought the cake was delicious, but I am the only one who ate it. Maybe there were too many other goodies around during Christmas, but it simply did not appeal to the rest of my family. I would make it again and just bring it to my office to share.
I'm a pretty good cook but my baking skills are remedial at best. I was looking for an easy good cake and this delivered! This is a lightweigt fluffy yet very moist cake that was very easy to make. I used chocolate cake mix with the orange gelatin simply becuase I like the taste of chocolate and orange together. Next time I might use orange extract in place of the vanilla to intensify the orange flavor but that's just personal preference. Great recipe... Thanks!
I'm not any sort of baker. Once every few years or so I try to make a great cake for my wife's birthday. This year I made this recipe because I wanted to try something we've never had. The recipe was super easy and very delicious. As someone else suggested I only used half of the vanilla and replaced it with orange extract. Also I didn't want to use a bundt pan for a birthday cake so I used two 9" round pans. Baked perfectly at 375 for 30 minutes. For the icing I used 1 tub (16 oz) of whipped topping mixed with 8 oz of sour cream 3/4 tsp of orange extract and 2 cups of confectioners sugar. Then topped with some candied orange slices. Turned out really well although if I ever make it again I might try a chocolate based frosting for contrasting flavors. Either way you can't go wrong.
I have now made this recipe several different times with several different flavor combinations. White/orange chocolate/orange chocolate/raspberry white/lemon. They are all delicious. The chocolate/raspberry turns out looking like a red velvet cake. The combination of the jello and extra liquids makes it very moist and flavorful. I have started using 2 tsp. vanilla and 2 tsp. extract the same flavor as the jello. That intensifies the fruit flavor a little. Delicious!