Dreamsicle cake

By J. Scott Wilson

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Summer time always makes me want a fresh dessert. I love oranges, and a dreamsicle cake satisfies in so many ways. Rich flavor, creamy finish and a bit of a crunch from some candied orange rind make this the perfect summer refresher after a hot day.

I was feeling a bit ambitious and decided to make my own candied orange rinds. This was a process to say the least, and after a 5-hour ordeal, well, let's just say that's a post for another day.

To begin, squeeze the juice of 2 large navel oranges and set aside.

Using a white boxed cake mix, substitute the water in the recipe with 1 cup of fresh-squeezed orange juice and add 1 large box of orange jello, prepare as directed otherwise. Cooking time will increase by approximately 10 minutes when made in a 9 x 13 pan.

Make sure to line your pan with parchment paper that has been oiled or sprayed with cooking spray. (Ask me how I know? Lol) The sugar in the orange juice will make this cake extremely moist, and it will stick to your pan unless prepared properly.

Make sure to completely cool the cake before attempting to remove it from the pan.

For the frosting, I add 1 package of cream cheese at room temperature, ½ cup of fresh squeezed orange juice and 1 teaspoon vanilla to a large mixing bowl. Whip until smooth and creamy. Add 1 cup of powdered sugar at a time until you have incorporated 4 cups total. It will be thick and creamy. Fold in 1 container of Cool Whip gently. Frost your cake when completely cooled and top with candied orange rind for a crunchy bite to the cake.

Keep refrigerated and don't be surprised if it disappears in no time.

Enjoy!

You will need:
The juice of 2 large navel oranges
1 white boxed cake mix
1 large package of orange jello
3 eggs
1/3 cup vegetable oil
1 package cream cheese at room temperature
1 teaspoon vanilla
4 cups powdered sugar
1 container of cool whip
½ cup of candied orange rinds

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