Orange Sherbet Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 726.4
- Total Fat: 52.1 g
- Cholesterol: 106.8 mg
- Sodium: 361.7 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 1.7 g
- Protein: 7.8 g
View full nutritional breakdown of Orange Sherbet Cake calories by ingredient
Introduction
When making this cake, you'll need to plan ahead because it is best when it has been refrigerated for 3-5 days before serving. When making this cake, you'll need to plan ahead because it is best when it has been refrigerated for 3-5 days before serving.Number of Servings: 12
Ingredients
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Ingredients for filling:
1/2 c. frozen orange jice concentrate
16 oz. sour cream
1 1/2 c. Splenda
1/2 c. sugar
12 oz. frozen coconut
Ingredients for cake:
1 box Duncan Hines Orange Cake mix
3 oz. box of sugar-free orange Jello
1 1/4 c. canola oil
3 large eggs
Ingredients for icing:
1 cup filling
12 oz. Lite Cool Whip
Directions
Directions for filling: 24 hours in advance of making cake:
Mix ingredients together, cover and refrigerator overnight. One cup will be reserved for icing.
Directions for cake:
Bake cake layers as directed on the box. Cool cake completely. Split the 2 layers to make 4 layers.
Spread filling between layers.
Mix 1 cup filling with 12 oz. Lite Cool Whip and ice cake.
Cover cake and refrigerate for 3-5 days before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user CATLADY1031.
Mix ingredients together, cover and refrigerator overnight. One cup will be reserved for icing.
Directions for cake:
Bake cake layers as directed on the box. Cool cake completely. Split the 2 layers to make 4 layers.
Spread filling between layers.
Mix 1 cup filling with 12 oz. Lite Cool Whip and ice cake.
Cover cake and refrigerate for 3-5 days before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user CATLADY1031.