Shelly's Recipe

* DREAMSICLE CAKE*

Category: Cakes from Cake Mixes

Cake
1 box orange cake mix
1 (3 oz) pkg instant French vanilla pudding

Filling
1/2 cup butter
1/2 cup vegetable shortening
1 cup sugar
5 tbsp flour
1 cup milk
1/2 tsp vanilla

Frosting
3 cups confectioners sugar
1/2 cup butter
2-3 tbsp milk
2 tsp orange juice or flavoring or more to taste

Blend dry pudding and cake mixes. Prepare and bake according to pkg direction. Bake batter in 2 (8-9 inch) Round cake pans. When cake is completely cooled, split layers in half to make 4 layers.

Filling: Stir milk into flour and cook over medium heat, stirring constantly with a wire whisk until mixture forms a thick paste. Remove from heat and cover entire surface of past with plastic wrap to prevent lumping. Cool completely.

Blend butter, shortening and sugar, beat 3-4 minutes. Add cooled paste and beat at high speed until fluffy. Add vanilla and blend well. Spread filling between cake layers, but not on top of cake.
Frosting: Blend butter and confectioners sugar. Add orange juice, and then add milk a little at a time until frosting is good spreading consistency. Frost top and sides of cake.

VARIATION: Use 1 (3 oz) box orange gelatin instead of pudding and for liquid that is added to the cake substitute 3/4 cup water and orange juice. Pour into a 13x9 inch baking pan. Cool cake completely.

VARIATIONS FOR FROSTING:
Frosting 1
1 cup sour cream
1/3 cup orange juice
1 cup sugar
1 (8 oz) container frozen whipped topping, thawed
1 cup shredded coconut

Mix together first 3 ingredients. Fold in whipped topping and coconut. Spread on cooled cake. Store in refrigerator.

Frosting 2
1 (12 oz) container frozen whipped topping, thawed
2 cups sour cream
1/2 cup confectioners sugar
1 (3 oz) box orange gelatin

Blend together first 3 ingredients in a large bowl. After splitting cakes, place first layer of cake on serving dish. Cover generously with whipped frosting. Repeat process with other layers, making sure to use between all layers except top layer. Mix at least 1/2 of gelatin into remaining whipped topping mix. Cover top layer and sides of cake with it. Store in refrigerator.