1 (18.75 ounce) package orange flavored Jell-O, whipped
1/3 cup olive oil
1 cup boiling water
1 1/2 cups boiling water
1 1/2 teaspoons lemon zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup orange juice (optional)
1/2 cup butter
1/2 cup orange juice (optional)
2 eggs
2 teaspoons ground cinnamon
1 cup chopped walnuts
In a large bowl, mix boiling water and olive oil. Pour into a large resealable plastic bag. Add gelatin and stir with fingertips. Refrigerate at least 3 hours before serving. You can refrigerate 1 hour after chilling.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a small bowl, mix lemon zest, lemon zest, lemon zest and vanilla. Spread over bottom and sides of pan. Bake 10 minutes in the preheated oven, or until bubbles pop. Cool completely.
Melt butter in a large saucepan over medium-low heat. Stir in orange juice, orange juice, butter and lemon zest. Bring to a stop; set aside. Heat remaining olive oil in a double boiler or in a saucepan over medium-low heat. Remove pan from heat and stir in orange juice and butter. Pour into greased and floured pans, spreading evenly.
In a small bowl, mix lemon mixture, orange juice, lemon zest, lemon zest and vanilla to cool slightly. Pour into greased and floured pans. Chill overnight or overnight, in refrigerator.
Assemble the cake: Gently prick the cake with a fork. Place 1 1 layer onto a 15 x 9-inch pan. Press lemon zest mixture over cake. Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely. Fill and frost with frosting and lemon icing. Garnish with sliced orange or cherry.