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Orange Sherbert Cake

Orange Sherbert Cake


1 box orange cake mix
1 box orange gelatin (3 oz), dry
2 eggs
1 tsp Natural Orange Flavor
⅓ cup vegetable oil
1 cup water
1 tsp Imitation Vanilla Flavoring

Combine all ingredients and blend well. Spoon batter into two greased and floured 9" cake pans. Bake at 350°F for 30 minutes or until cake tests done. Cool and split cakes to make 4 layers.

16 oz sour cream
12 oz frozen coconut, thawed
1 tsp Imitation Vanilla Flavoring
2 cups sugar
⅓ cup orange juice
1 tsp Natural Orange Flavor

Mix all together. Set aside 1 cup. Put remainder between layers.

Mix together 1-16 oz container whipped topping and the reserved filling. Spread over top and sides of cake.

Keep refrigerated.

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