{Orange Cream Dream Cake}

Here's this weeks recent treat...(inspired from the recent Orange Cream Dream Recipe from earlier this week!)

Orange Cream Dream Cake

Serves - 12

Ingredients

* 1 (18 1/4 ounce) package lemon cake mix

* 1 (1/4 ounce) envelope unsweetened orange drink mix

* 3 eggs

* 1 cup water

* 1/3 cup vegetable oil

* 2 (3 ounce) packages orange flavor gelatin, divided

* 1 cup boiling water

* 1 cup cold water

* 1 cup cold milk

* 1 teaspoon vanilla extract

* 1 (3 1/2 ounce) package vanilla instant pudding mix

* 1 (8 ounce) carton frozen whipped topping, thawed

Directions

1. Preheat oven to 350 degrees.

2. In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil; beat on medium speed for 2 minutes.

3. Pour into an ungreased 13-inch x 9-inch x 2-inch baking pan.

4. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

5. Using a fork, poke holes in the cake.

6. Let cool for 30 minutes.

7. In a bowl, dissolve 1 package of jello in boiling water; stir in cold water.

8. Pour over cake; cover and refrigerate for 2 hours.

9. In a mixing bowl, combine milk, vanilla extract, vanilla pudding mix and remaining package of jello; beat on low for 2 minutes.

10. Let stand for 5 minutes.

11. Fold in whipped topping.

12. Frost cake.

13. Refrigerate leftovers.

{Orange-Scented Playdough}

Ingredients:

* 2 1/2 cups flour
* 1/2 cup salt
* 2 packages Orange-flavoured Kool-Aid
* 1 teaspoon cream of tartar
* 2 cups boiling water
* 3 tablespoons oil

Directions:

1. Mix dry ingredients, add wet.

2. Knead until smooth (careful-- it's hot! may take a minute or two before you can really ditch the spoon and get your hands in there!) You may need to add extra flour for desired consistency.

3. Grab cutters and rollers and whatever other playdough toys you like and have FUN!

{Orange Dust}

(This recipe is an accompaniment for Shrimp with Orange Dust.)

Orange Dust

Ingredients:

* 1/2 teaspoon grapeseed oil
* 2 navel oranges
* 1/4 cup sugar
* 1 cup water
* electric coffee/spice grinder

Directions:
Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil. Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet. Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.

Note: Orange dust can be stored in an airtight container in a cool dark place up to 1 month.