ORANGE CREAM POKE CAKE

1 box sugar-free yellow cake mix

3 large eggs

1 cup water

1/2 cup canola oil

1 cup boiling water

1 pkg (4-serving size) sugar-free orange gelatin

1 cup cold water

Preheat oven to 350 degrees.

Lightly grease the bottom only of a 9 x 13-inch baking pan. Lightly dust with flour, shaking out excess; set aside.

In large mixer bowl, combine the cake mix, eggs, water, and canola oil on low until blended, about 30 seconds. Beat on medium speed for 2 minutes, scraping down sides. Pour batter into the prepared pan.

Bake at 350 degrees for approximately 30 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and set pan on a wire rack. Allow to cool completely. This will take about an hour.

Poke the cake all over with a fork or wooden skewer.

Pour the gelatin mix into a bowl and add the boiling water. Stir to dissolve gelatin; stir in the cold water. Pour the mixture over all the cake. Take a knife around the edges of the cake to loosen sides from the pan. Refrigerate cake for 2 hours.

FROSTING:

1 box (4-serving size) sugar-free vanilla instant pudding mix

1 box (4-serving size) sugar-free orange gelatin

1 cup milk

2 tbsp orange juice

1 carton (8-oz) frozen whipped topping mix, thawed

In a large bowl, stir together the pudding mix, gelatin mix, milk, and orange juice until smooth; gently fold in the whipped topping until blended. Spread frosting over top of the cake and cut into squares. Garnish squares with additional whipped topping and thin orange slices, if desired.

Keep cake stored in the refrigerator.

from diabeticenjoyingfood.blogspot.ca