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Judy McCracken, a long-time friend, emailed me this recipe from Michigan.

Orange Cream Cake

1 pckg (18 and 1/4 oz) lemon cake mix
1 envelope unsweetened orange Kool Aid
3 eggs
1 cup water
1/3 c vegetable oil
2 pckg (3 oz) orange gelatin
1 c boiling water
1 c cold water
1 c cold milk
1 tsp vanilla
1 pckg (3.4 oz) instant vanilla pudding
1 carton (8 oz) Cool Whip

1. In a mixing bowl, combine cake mix and drink mixes, eggs, water and oil. 2. Beat on medium speed for 2 minutes.
3. Pour into an ungreased 13x9 baking pan.

Bake at 350 ° for 25-30 minutes.

1. Use meat fork and poke holes in cake while still hot.
2. Cool for 30 minutes.
3. Dissolve 1 pckg of gelatin in boiling water. Stir in cold water.
4. Pour over cake.
5. Cover and refrigerate for 2 hours.
6. In a mixing bowl combine milk, vanilla pudding mix and remaining gelatin. 7. Beat on low for 2 minutes. Let stand for 5 minutes.
8. Fold in whipped topping.

Refrigerate leftovers.