Creamy Citrus Cake
1 c. boiling water
1 4 oz. box gelatin, orange or lemon
1 box white cake mix
3/4 c. thawed orange juice concentrate
1/3 c. oil
1/4 c. water
4 egg whites (or 2 whole eggs)
1 container (12 oz) whipped frosting
1 container (8 oz) Cool Whip, thawed
Heat oven to 350. Spray bottom only of 13 x 9 pan. In small bowl, combine boiling water and gelatin and stir until dissolved. Cool slightly, about 5 minutes.
In large bowl, combine cake mix, 1/4 c. gelatin mixture, 1/4 c. orange juice concentrate, oil, water, and egg white at low for about 30 seconds. Beat at medium speed 2 minutes. Pour into pan. Reserve remaining juice concentrate and gelatin.
Bake 30 to 35 minutes or until done. Poke warm cake every inch or so with a fork. Reserve 1 Tb. gelatin mixture and set aside. Combine remaining gelatin and juice concentrate. Pour slowly over cake and let cake cool completely, about 1 hour.
In medium bowl, combine frosting and Cool Whip. Frost cake. Microwave remaining 1 Tb. gelatin until liquid, about 10 seconds. Using very small spoon, place drops of gelatin on top of frosting and then swirl with a toothpick. Store this cake in the refrigerator.
This was a big hit at Easter, very moist and delicious, and easy to make.