Orange Sherbet Cake
Orange Sherbet Cake is an moderately easy dinner. Made with 2 c. sour cream, 2 c. sugar, 2 tbsp. orange juice, 2 (9 oz.) pkg. frozen coconut and 12 oz. whipped topping, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Mix sour cream, sugar and orange juice in large bowl.
Stir in coconut.
Reserve 1 cup whipped topping.
Fold remaining whipped topping into sour cream mixture.
Chill for 24 hours.
Combine cake mix, gelatin, eggs, oil and water in mixer bowl; beat well.
Pour into 2 greased and floured 9-inch round cake pans.
Bake at 350Β° for 20 to 25 minutes or until layers test done.
Remove to wire racks to cool.
Split layers into halves horizontally.
Reserve 1 cup icing.
Spread remaining icing between layers.
Mix reserved whipped topping and reserved icing in bowl.
Spread over top of cake.
Chill in airtight container in refrigerator for 1 to 2 days. Yield
12 servings.
π· Perfect Pairings
Complete your meal with these
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