Orange Cream

1 package lemon cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
1 package (3.4 ounce) instant vanilla pudding mix
1 cup cold milk
1 envelope unsweetened orange soft drink mix
1 cup cold water
2 package ( 3 ounce each) orange gelatin {Divided}
1 cup boiling water
1 carton (8 ounce) frozen whipped topping thawed
1 teaspoon vanilla extract

In a mixing bowl, combine cake and drink mixes, eggs, water and oil.

Beat on medium speed for 2 minutes. After cooked Using a meat fork

poke holes in cake. Cool on a wire rack for 30 minutes.

Meanwhile, in a bowl dissolve one package of gelatin in boiling water.

Stir in cold water. Pour over cake. Cover and refrigerate for 2 hours. In a mixing bowl, combine milk, vanilla, pudding mix and remaining gelatin. Beat on low for 2 minutes. Let stand for 5 minutes. Fold in whipped topping. Frost cake. Refrigerate cake.

Pour into a ungreased 13x9 pan. Bake at 350 degrees for 25-30 minutes .