1 pkg. orange cake mix (preferably Duncan Hines)
1- 3 oz. pkg. orange flavored jello
1 c. boiling water
1/2 c. ice cold water
1- 8 oz. container of frozen whipped topping (thawed)
1- 3.5 oz. pkg. vanilla instant pudding
1 c. ice cold milk
1 tsp. pure vanilla extract
1 tsp. pure orange extract

Prepare cake mix according to package directions, preheating oven according to directions for a 13 x 9 pan. Cool cake completely and then put in refrigerator for a few hours until nice and cold. Take cake out and poke holes all over the entire cake with a dinner fork.

Mix Jello with the hot water, stirring well, then add the cold water, stirring until Jello is dissolved. Pour it evenly over the entire cake. Stick cake back into refrigerator while you make the icing.

Combine the whipped topping, pudding mix, cold milk, and both of the extracts. Beat thoroughly with electric mixer until its completely mixed. Spread icing over the entire cake. Refrigerate until you are ready to serve.