Creamsickle Cake

Oh the fond memories of the neighborhood ice cream truck.  One of the favorite treats was the orange creamsicle.  This cake rekindles the warm childhood memories, hanging out with our friends, waiting for the truck to come around.

• ¾ c flour, plus 2 T 
• ½ c sugar 
• 1 ¼ t baking powder 
• 6 T butter, room temperature 
• 2 egg whites 
• 1 ½ t vanilla extract 
• ¼ c sour cream 
• ¼ c milk 
• 3 T hot water 
• 3 T orange jello

Preheat oven to 350 degrees.

Grease an eight inch spring form pan with wax paper and grease the wax paper.

In a large bowl, whisk together flour, sugar and baking.  Add butter, egg whites, vanilla, sour cream and milk.  Beat just until smooth, making sure not to over mix and pour batter into spring form pan.

Bake twenty minutes, or until a wooden skewer comes out dry.  Place on a wire rack to cool for five minutes, then release the spring, remove wax paper and return to wire rack to cool completely.  (You will need this spring pan for the cream mixture.)

When cake has cooled completely, slice the top of the cake off and discard.  Poke holes in the cake with the end of a wooden spoon.  Place on a sheet of wax paper

In a small bowl, mix the hot water and jello until the jello dissolves.  With a spoon, spread mixture over the cake, ensuring that the jello goes into the holes. Set aside.

• 12 oz cream cheese, room temperature 
• ¾ c sugar 
• ¼ c milk 
• 12 oz whipped cream 
• 3 oz orange jello powder, less 3 T used above 
• 2 T hot water 
• 2 t vanilla extract

In a large bowl, beat the cream cheese and sugar until smooth.  Mix in milk and then fold in whipped cream.  Divide mixture evenly between two bowls.

In another bowl, stir hot water and remainder of jello until dissolved.   Fold jello into one of the bowls with the cream mixture and set aside.

Add vanilla extract to the other bowl of cream mixture.

Grease the eight inch spring form pan and line with wax paper so it rises above the top of the pan.  Do not grease the wax paper.   Carefully place the cake layer into the bottom of your pan.  Spread the vanilla cream layer on top of the cake.  Next, spread the orange cream over the vanilla cream layer.  Wrap in plastic wrap and freeze for eight hours.

Remove from cake from the freezer, release the spring and remove the wax paper. 

• 8 oz whipped cream 
• orange food coloring

Mix whipped cream with a couple drops of orange food coloring.  Spread around the edges and top of cake.  Freeze until ready to serve.