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Recipes from Rita

ORANGE DREAMSICLE CAKE FOR FATHER'S DAY

1 package (18.25 ounces) lemon Supreme cake mix

1 small package  orange jello (3 oz)

1/3 cup vegetable oil

3 large eggs

1 teaspoon orange extract

1-1/4 cups orange juice

1/4 teaspoon unsweetened orange Kool Aid

Preheat the oven to 350°F and spray 9x13 pan with cooking spray.

Place the cake mix, jello, oil, eggs, and orange extract in mixing bowl.  Add the orange juice and then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Don't overbake.

If cake humps up in the center, when you take it out of the oven, put a folded towel over it and press down with your hands. Viola - a perfectly even cake (what you are doing is pressing the air out).  Let cool while making topping:

TOPPING

Beat together:

1 can crushed pineapple, drained or not - whatever you like (undrained your frosting will be a little softer - I like that  version since it has more flavor)

3 oz cream cheese, softened

3.5 oz package instant vanilla pudding

Then fold in:

8 oz or so thawed whipped topping

Spread on cooled cake and garnish as desired.

TIP FROM RITA'S KITCHEN:

Make a double batch of topping. Use half for a wonderful dip for fresh fruit or to make tiny tarts.

FRESH FRUIT & CAKE ARRAY

Put bowl of topping in middle of large platter. Surround it with fresh berries, angel food or pound cake, etc.

TINY TARTS

Fill phyllo shells (purchased from the grocery) with pineapple mixture and garnish with berries. A great pickup dessert.

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