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1 1/2 cups granulated sugar. zest of one orange. 4 egg yolks. Preheat oven to 350 degrees. Prepare three 6-inch cake pans with butter, flour and parchment paper. Set aside. Sift together the flour, baking powder, baking soda and salt. Set aside. In a separate bowl, stir together the sour cream, milk, and vanilla.

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In a medium sized saucepan, whisk together the eggs, sugar, salt, orange juice and zest. Over low heat, whisk constantly for about 15 to 20 minutes or until the mixture starts to thicken. The curd should coat the back of a wooden spoon without being translucent. Remove the curd from the heat and stir in the butter.

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Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.) Grease and flour two 8 x 2 inch round pans. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Mix with your mixer for 30 seconds or whisk to blend ingredients.

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Put the granulated sugar and orange zest into a food processor and process until moist, pale orange, and no large pieces of zest remain. This will take under a minute. Cream the butter and your newly created orange sugar together in a stand mixer for 3 minutes, scraping down the sides of the machine as necessary.

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Preheat the oven to 325 degrees. Spray a 13-by 9-inch baking dish with cooking spray and set aside. Combine the cake mix, water, vegetable oil, eggs, orange zest, and jello in a large mixing bowl. Beat with an electric mixer on medium speed until smooth, stopping to scrape down the sides of the bowl as necessary.

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Preheat your oven to 325F. Grease your bundt pan. In a separate large bowl combine all the cake ingredients, plus pudding and the soda - mix well. pour the mixed batter into the greased bundt pan. Bake for about 45 to 55 minutes or until set. allow to cool completely before removing from the pan. top with Glaze.

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While the cake layers bake and cool, make the orange buttercream frosting. Beat 1 1/2 cups of butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Add in 1 1/2 tsp vanilla extract, 1 1/2 tsp orange extract, and 1/2 tsp salt. Mix on a low speed until the ingredients are combined.

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Mix and bake cake in 13x9 pan according to package instructions. Allow the cake to cool. Using a fork, poke holes in the top of the cake. In a small bowl, mix together gelatin with 1 cup of boiling water until dissolved. Pour the gelatin over the cake, making sure to pour over and into the holes. In a small bowl, mix together the French vanilla.

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Preheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside. In a large mixing bowl or the bowl of a stand mixer, whisk together the white cake mix, orange gelatin powder and orange zest until fully combined.

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Mix cake mix with orange soda and eggs. Prepare 9X13 cake pan by spraying with non-stick spray or rubbing pan with butter. Pour batter into pan. Bake 20-30 minutes. When cake is done, poke holes in the cake with fork. Dissolve 1 package of orange jello in 1 cup of hot water. Add 1 cup of cold water, stir.

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directions. Bake cake as needed in 9x13-inch pan. When baked and cooled, poke holes all over cake with meat fork. Mix large box of Jello with the waters and just let it start to set up. Slowly pour over the cooled cake and allow to run into holes all over cake. Chill cake until Jello is set. In large bowl, cream the cheese until creamy.

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This recipe will also work in two 8" round cake pans. In the bowl of your stand mixer, combine together the cake flour, sugar, salt, baking powder, and baking soda. Whisk and set aside. Measure the milk, orange juice concentrate, oil, eggs, extracts, and zest in a small bowl and whisk to combine.

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Preheat oven to 350F degrees. Spray (2) 8 or 9 inch cake pans with nonstick spray or Baker's Joy. If desired, also line the bottoms of cake pans with parchment paper for easier removal. Set aside. Using mixer, mix together the cake mix, instant pudding, oil, milk, orange zest and eggs for 3 minutes on medium speed.

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Should be something like 350˚F for 25-35 minutes. Allow cake to cool. After cake has cooled, poke holes into the cake about an inch apart with the end of a wooden spoon. Mix the orange gelatin powder with boiling water. Stirring until the mixture is dissolved. Then mix in cold water and let it thicken slightly.

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How to Make Orange Creamsicle Cake. 1. In a medium heavy-bottom pot, whisk together the sugar, flour, and cornstarch. Whisk in the orange juice and egg yolks until well combined. Set over medium-high heat and cook, stirring constantly, until the mixture boils and becomes thick and clear, and begins to bubble. 2.

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Instructions. Prepare and bake the cake according to the package instructions in a greased 9x13" pan. While the cake is still hot, poke holes in the cake with the end of a wooden spoon or with a straw. In a microwave-safe bowl, boil one cup of water. Stir in the orange gelatin until dissolved.