Orange Jell-O™ Cake

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(Jim’s Favorite)

1 pkg. lemon Jell-O™
1-1/4 cups water, boiling
3 large eggs
1/3 cup Crisco™ oil (see note below)
1 box Duncan Hines Lemon Supreme™ cake mix
6 Tbsp. all-purpose flour
1 medium orange, rind grated
1 medium lemon, rind grated
1/2 cup sugar
6 Tbsp. confectioner’s sugar
1 medium orange, juiced
1 medium lemon, juiced
From experience, using a different brand of oil may cause cake to fall.
Preheat oven to 350°. Grease a tube pan and line the bottom with greased brown paper.

Dissolve Jell-O in boiling water and set aside to cool slightly, but not enough to start setting..

Combine eggs, oil, cake mix, flour, and grated rind of orange and lemon; mix well. Add cooled Jell-O and mix well.

Pour into greased pan and bake for 35–40 minutes or until done: when pressed lightly with finger, it should come back quickly; a straw or toothpick inserted near the center comes out clean.

Combine sugar, confectioner’s sugar, and orange and lemon juice in a small saucepan. Heat slowly until just bubbly. Simmer, stirring frequently, 10 minutes or until it starts to thicken. Continue to stir until the mixture is creamy, adding additional confectioner’s sugar as needed.

Remove from heat and pour directly over cake while still hot from oven; let sit overnight before serving.
: Sophia Sublett Martin
  • For glaze, increase confectioner’s sugar to 12 tbsp and add 1/2 cup Triple Sec™, Grand Marnier™, or other orange liqueur. Adjust confectioner’s sugar if needed to produce a creamy glaze. While hot from oven, pierce cake with skewer in several places and pour glaze over top and allow to run into holes.
: James Ira Sublett
  • Add 1 or 2 tsp orange extract to glaze to increase orange flavor; adjust confectioner’s sugar accordingly to produce a creamy glaze.
: Charles Nystrom Sublett

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