Directions:
- PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
- STIR boiling water into dry gelatin in small bowl at least 2 minutes until completely dissolved. Add cold water; stir. Carefully pour over cake. Refrigerate 3 hours.
- TINT whipped topping orange with food coloring; spread onto top of cake. Refrigerate at least 1 hour or until ready to serve. Decorate with sprinkles. Store leftover cake in refrigerator.
- Great Substitute:
- If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 42.02 Kcal (176 kJ) | ||
| Calories from fat | 39.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 7% | |
|---|---|---|---|
| Cholesterol | 15.73mg | 5% | |
| Sodium | 9.33mg | 0% | |
| Potassium | 13.75mg | 0% | |
| Total Carbs | 0.43g | 0% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 12mg | 1% | |
| Amount Per 100 g | |||
| Calories | 115.05 Kcal (482 kJ) | ||
| Calories from fat | 108.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.03g | 7% | |
|---|---|---|---|
| Cholesterol | 43.09mg | 5% | |
| Sodium | 25.54mg | 0% | |
| Potassium | 37.65mg | 0% | |
| Total Carbs | 1.16g | 0% | |
| Protein | 0.95g | 1% | |
| Vitamin C | 0.4mg | 0% | |
| Calcium | 32.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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