Orange Cream Cake I

Ingredients:
- 1 (18.25 ounce) package orange cake mix
- 2 (3 ounce) packages orange flavored Jell-O(R) mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed

Directions:
- Bake cake as directed in a 9x13 inch pan. When done, use a meat fork to poke holes across the top of the entire cake. Allow to cool.
- In a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. Pour over top of cake. Refrigerate for 2 to 3 hours.
- Mix remaining box of gelatin, pudding mix, milk and vanilla together. Beat well. Fold whipped topping into this mixture, and spread on top of cake. Chill in refrigerator until serving.