Pineapple Orange Chocolate Cake
Yield
1 cakePrep
25 minCook
0 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
jello
orange |
*
|
| ¾ | cup |
water
boiling |
|
| 8 | ounces |
pineapple
crushed |
|
| 1 ½ | cups |
ice cubes
|
|
| 2 | each |
chocolate cake layers
baked |
* |
| 3 ½ | cups |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
jello
orange |
*
|
| 177 | ml |
water
boiling |
|
| 231.2 | ml/g |
pineapple
crushed |
|
| 355 | ml |
ice cubes
|
|
| 2 | each |
chocolate cake layers
baked |
* |
| 828 | ml |
whipped topping, prepared
|
|
Directions
Dissolve gelatin in boiling water.
Add pineapple and ice cubes.
Stir until gelatin begins to thicken, 3 to 5 minutes.
Remove any unmelted ice.
Chill until thickened, but not set.
Spoon 1 cup thickened gelatin over each layer; chill for 15 minutes.
Fold whipped topping into remaining gelatin mixture.
If mixture becomes to thick, add milk until desired consistency for frosting.
Place one cake layer, gelatin side up, on serving plate.
Top with second cake, gelatin side up.
Frost sides and about 1 inch around top edge with whipped topping mix.
Chill until ready to serve.
