Mix cake mix with dry kool aid and soda pop. Pour into a 13x9 pan and bake at 350 degrees F. Cool cake. Poke holes into the cake with a fork. Dissolve 1 box of jello with 1 cup of hot water, add 1 cup cold water and pour over the cake. Refrigerate for 2 hours.
Mix vanilla pudding and 1 box of jello. Mix in 1 cup of milk and 1 tsp vanilla.
Mix well. Fold in cool whip and frost the cake with this.
I have this recipe and the only difference I see is that they didn't add 2 egg whites. Plus mix dry cake mix with egg whites, koolaid and soda pop. Hope this answers your question about not adding oil and eggs. tdk
Lynn, this is the Weight Watcher's version, and its supposed to be good. The version in the Cake Doctor cookbook by Anne Bryn actually uses Miracle Whip for the fat and 3 eggs.
Orange Dreamsicle Cake
vegetable cooking spray flour for dusting the pan 1 -18.25 oz package moist deluxe yellow cake mix 3/4 cup Miracle Whip® salad dressing (I use sour cream) 1 -1.3 oz envelope whipped topping mix 2 tablespoons finely grated orange zest 3/4 cup fresh orange juice -- from 3 oranges 3 large eggs
GLAZE 1 1/2 cups sifted powdered sugar 2-3 tablespoons fresh orange juice 2 teaspoons lemon juice
Place a rack in the center of the oven and heat to 350 degrees F. Generously spray a 10-inch tube pan with cooking spray and dust with flour. Set aside.
Place the cake mix, salad dressing, whipped topping mix, orange zest, juice and eggs in a large mixing bowl. Blend with an electric mixer on low speed 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes, scraping down the sides again as needed. The batter should look well blended and thick. Pour the batter into the prepared pan, smoothing out the top.
Bake cake about 40-45 minutes, or until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan. Remove from oven and cool on a wire rack 15 minutes. Run a long sharp knife around the edge of the cake and invert onto a rack. Cool completely.
Place cake on a serving platter. Stir together the powdered sugar, orange and lemon juices. Spoon over the top of the cake, letting it drizzle into the center and down the sides. Let rest at least 20 minutes for the glaze to set before slicing.
NOTES : Store this cake, covered in plastic wrap, at room temperature up to 3 days. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
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