1 (3 ounce) box orange Jell-O
1 cup boiling water
1 (3 1/2 ounce) box instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) cream cheese (softened)
1 (8 ounce) container Cool Whip
3 cups sifted confectioner sugar
Set out Cool Whip to thaw.
Prepare cake mix according to directions for a 9×13 pan.
After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
Prepare Orange jello with 1 cup of boiling water and pour over the cake.
Allow to cool in pan for 30 minutes. (I refrigerate the cake right away until it’s cool enough to frost).
In a large mix together instant vanilla pudding with 1 cup milk until it gets thick. Add cream cheese (make sure it’s softened well or you will end up with lumps in the icing). It’s very important to mix well. Slowly add confectioner sugar. Mix in orange and vanilla extracts, mix well. Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.
The original icing recipe called for pudding, cool whip and vanilla and orange extract, I added the cream cheese and confectioner sugar because I felt the original recipe icing was too soft. This icing is still soft and creamy, but it’s easier to work with and it taste better…some may prefer it without the cream cheese and confectioner sugar.
I also used pecans to sprinkle around the edges and used a milk chocolate bar for the chocolate shavings…you can use any type of chocolate you prefer. I also grated orange peel into the cake batter and on top of the cake.