Ingredients with Measurements:
-1 box white cake mix
-1/3 cup vegetable oil
-3 large eggs
-1/2 cup orange juice
-1/2 teaspoon orange extract
-1/2 teaspoon vanilla extract
-1/2 cup sour cream
-1 (3.4 ounce) package instant vanilla pudding mix
-1/2 cup cold milk
-1/2 cup orange marmalade
-1/2 cup heavy cream
-1/4 cup powdered sugar
-1/2 teaspoon orange extract
-1/4 teaspoon vanilla extract
-1/4 cup toasted coconut flakes
Special Equipment Needed:
-9x13 inch baking pan
-Whisk
-Electric mixer
-Piping bag
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan with non-stick cooking spray.
2. In a large bowl, combine the cake mix, vegetable oil, eggs, orange juice, orange extract, and vanilla extract. Whisk until combined.
3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool for 10 minutes before poking holes in the top with the handle of a wooden spoon.
5. In a medium bowl, whisk together the sour cream, pudding mix, and milk until combined. Pour the mixture over the cake and spread evenly.
6. In a small bowl, combine the orange marmalade, heavy cream, powdered sugar, orange extract, and vanilla extract. Whisk until combined.
7. Pour the orange cream mixture over the cake and spread evenly. Sprinkle with toasted coconut flakes.
8. Refrigerate for at least 2 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 12
Nutritional Information:
Calories: 456
Fat: 24g
Carbohydrates: 57g
Protein: 6g
Substitutions for Ingredients
-Vegetable oil can be substituted with melted butter or coconut oil.
-Orange juice can be substituted with apple juice.
-Sour cream can be substituted with plain Greek yogurt.
-Heavy cream can be substituted with coconut cream.
Variations:
-Add 1/2 cup of chopped fresh or frozen fruit to the cake batter.
-Swap out the orange extract for almond extract or lemon extract.
-Top the cake with fresh whipped cream instead of the orange cream mixture.
Tips and Tricks:
-Make sure to poke the holes in the cake while it is still warm.
-For best results, use a high quality orange marmalade.
-For a lighter version, use light sour cream and light cream cheese instead of heavy cream.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or until warmed through.
Presentation Ideas:
-Garnish the cake with orange slices and toasted coconut flakes.
-Serve the cake with a dollop of whipped cream and a sprig of mint.
Garnishes:
-Orange slices
-Toasted coconut flakes
-Mint sprigs
Pairings:
-Vanilla ice cream
-Fresh fruit
-Whipped cream
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness with a toothpick before removing it from the oven.
Food Safety Advice:
-Make sure all ingredients are fresh and not expired.
-Refrigerate the cake promptly after baking.
Food History:
The creamsicle is a classic summer treat that was first introduced in the 1920s. It is a combination of orange and vanilla ice cream that is coated in a creamy orange sherbet. This cake is a modern take on the classic creamsicle.
Flavor Profiles:
This cake has a sweet and tangy orange flavor with a hint of vanilla. The toasted coconut flakes add a nutty flavor and texture.
Serving Suggestions:
-Serve the cake with a scoop of vanilla ice cream.
-Top the cake with fresh whipped cream and a sprinkle of toasted coconut flakes.
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