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 Duncan Hines Lemon Supreme).
Make as directed, using the room temperature eggs as per the box, but add 1 teaspoon of McCormick or Watkins Orange extract and 1 packed Tablespoon of finely grated orange zest (the very outer orange layer of a orange, which you will wash thoroughly first).
Bake in greased 13 x 9 pan as directed. While it bakes, clean the beaters and put in the bowl in the fridge.
When out of the oven, poke holes through about half the depth of the cake very 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.
When the cake is about cool, mix 1 small box French Vanilla instant Jello pudding with 1 cup of milk (I used 2%) with a whisk. Add 1 teaspoon of orange extract. Let sit to thicken while you make the whipped cream.
Yes, you can use a tub of Cool Whip instead and add the vanilla to it. (Just ignore that little twitch of mine).
Whipped cream - 12 ounces (a cup and a half) of heavy whipping cream (I avoid ultra pasteurized if I have a choice) 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 toal 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.