My husband's birthday was this weekend and I asked him what kind of cake he wanted. Out of all the varied cake's I've come up with in the 8 years we've been either best friends or married, this was his pick. It's the easiest of all my cake recipes, using a mix, so I didn't argue.
Put 3 eggs out to bring them up to room temperature.
Stick a medium sized bowl in the fridge to get it cold (I'll explain later).
1 lemon cake mix (I used Betty Crocker Delights Moist Lemon).
Make as directed, using the room temperature eggs as per the box, but add 1 teaspoon of McCormick or Watkins Orange extract and 1Tablespoon of finely grated orange zest (the very outer orange layer of a orange, which you will wash thoroughly first before grating).
Bake in greased 13 x 9 pan as directed. While it bakes, clean the beaters and put in the bowl in the fridge (unless you are going to use a tub of Cool Whip instead of whipped cream.)
When the cake is out of the oven, poke holes through about half the depth of the cake every 2 or so inches apart with the back end of a wooden spoon.
In a small bowl mix, 1 cup boiling water with 1 small box orange Jello (NOT sugar free) and carefully pour over the cake, making sure it gets into the holes and doesn't just run down the sides.
Let cake cool 30-40 minutes.
Yes, you can use a tub of Cool Whip instead and add the vanilla pudding to it. (Just ignore that little twitch of mine).
Whipped cream - 12 ounces (a cup and a half) of heavy whipping cream. Beat for about 5 minutes with the chilled, very clean and very cold beaters and bowl until it starts to thicken. Add in 1 teaspoon of vanilla, and whip a bit more, until it's the right consistency. It should take about 5-6 minutes total with a chilled bowl and beaters. Don't over beat or you will have butter.
Carefully fold pudding mix into whipped cream and frost cooled cake. Store in refrigerator.