Hidden Treasure Cake

This recipe came from Kraft Foods. I found it about 7 years ago in their magazine. It's called hidden treasure cake because of the yummy surprise inside! I changed the recipe and added the step with the cream filling.

What I love about this recipe is that it's rereshing, cold and therefore perfect for summer! It's also easy to prepare. You don't have to bake anything. I have made it with a variety of combinations of fruit and jello. Raspberries with lemon jello, strawberries with strawberry jello, blueberries with cherry jello - you name it, it's always good. In my family, the favorite is orange!

Hidden Treasure Cake

• 1 round angel food cake
• 1 large tub of cool whip
• 1 box orange gelatin
• 1/2 cup ice
• 1 large can mandarin oranges, drained

Slice cake in half horizontally. With your finger, tear out a tunnel of cake all the way around the inside of each slice. Set aside.

Bring a pot of water to a boil. In a medium bowl add 1 cup of boiling water to gelatin mix. Stir until dissolved. Add water to a half cup of ice until it is 3/4 cup full. Add to gelatin and stir until melted. Pour half of gelatin mixture into a smaller bowl and place in the fridge for about 5-10 minutes.

Add 3 cups of cool whip to remaining gelatin and fold in until blended. Place in the fridge for 10-15 minutes. Fill tunnel on bottom slice of cake with oranges. Be sure to reserve about 8 of them for decorating on the top of the cake. Once gelatin is thickening in the fridge (after 10 minutes) spoon it over oranges. Take remaining cool whip and spoon it into the tunnel of the top slice. Sandwich the top and bottom slice together.

Take the jell0-cool whip mixture and frost the cake. Arrange oranges on top. Refrigerate 2-4 hours before serving. Enjoy!