February 20, 2012 at 8:32 am #13195
I made it this weekend and it turned out awesome. First cake I’ve ever made and I was impressed. Also made pork tenderloin this weekend, but sadly forgot to trim some of the fat off the roast. Going to make another one on Wednesday morning and trim it and try a different seasoning recipe. Overall, it was a good weekend!February 21, 2012 at 4:00 pm #13462
Im bored at work so I thought I would be wise and add the recipe.
Buy the 18.75 oz box of Duncan Hines Orange cake mix
I believe it’s a 3 or 4oz box of Orange Jello
4 oz box of Vanilla pudding
1tsp Orange extract
1tsp Vanilla extract (I used Mexican)
8oz container of cool whip
Prepare the cake as the box says. Once you take it out of the oven, poke holes in the cake with a fork. Poke a lot of holes. Afterwards, mix Orange jello with a boiling cup of hot water. Mix 2 minutes with a spoon and then pour over the cake. Let the cake stand 30 minutes.
While waiting on the cake, mix the vanilla pudding as the box suggest and add a tsp each of orange and vanilla extract. Mix with a mixer for 2 to 3 minutes. Afterwards, fold in 6-8oz of whip cream with a big spoon or spreading spatula. Do not use your mixure to do this, because it will make the icing too airy.
Once icing is done, spread over the cake after the Orange jello has had 30 minutes to seap in. Let chill for 2 to 3 hours before serving. I noticed that if you let the cake chill for 24 hours before serving, it’s much better. It seemed the longer the cake sat in my fridge the better it tasted. Not that it was bad to begin with, but you get the idea.
Enjoy!February 24, 2012 at 10:35 am #13970
So, I meant to write this like three days ago but the week got in the way – On the forums and DW you’ve been talking a lot about learning how to really cook which was a decision that I came about 1.5 years ago, so while I’m still definitely learning I thought that I’d recommend some of the cook books that I can honestly point to for teaching me how to cook,
The first is Mark Bittman’s How to Cook Everything – I cannot rave about this book enough, and truly working through his recipes has not only taught me how to do things, but also how flavors work together. His basic MO is to present a simple recipe, which is almost always quite good, but then he also includes variations on that theme, so that you learn about how flavors work together and how to tweak recipes to fit your own particular tastes. His recipes are also great for weeknight meals since they include easily accessible ingredients and can usually be completed in under and hour.
The second is Marcelle Hazan’s Essentials of Classic Italian Cooking, she’s definitely more complicated than Bittman, and I’ll usually plan on tackling one of her recipes on a Sunday, so that I’ll have a couple of hours. She does not skimp, she expects you to follow her recipes to a T, but man, they are delicious and manageable (if strictly Italian).
Hope this is helpful in any way (and not just me running my mouth er fingers)- and happy cooking!February 24, 2012 at 5:53 pm #14049
Thanks. I have some Amazon giftcards that I need to use still, and a good and dependable cookbook sounds right up my alley. Thank you Eagle Eye!February 26, 2012 at 1:22 am #14156
This cake sounds SO good! I can’t wait to make it, and eat like half of it my next diet cheat day Which should be next sat…I’ll update for sure about my progress!February 27, 2012 at 9:00 am #14426
Made pot roast last week that was pretty darn good. Used a marinade that I found online, that wasn’t what I expected at first, but once I dumped out some of the marinade and cut it down with more soy sauce it was great. The intenseness of the mustard really calmed after it sat in the fridge over night. Best pot roast ever in my book, and it cooked for 13 hours. Yeah, I’m a cooking machine right now!
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