1 (18.25 ounce) package orange crisp rice cake mix
1/2 cup white sugar
3 tablespoons vegetable oil
1 cup grape juice
1 (16 ounce) can orange-flavored Jell-O
1 cup boiling water
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 cup grape juice
1 (16 ounce) package frozen whipped topping, thawed
1 tablespoon grape juice
1 cup margarine
1 cup confectioners' sugar
1 teaspoon orange zest extract
1 (8 ounce) package imitation orange sherbet
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, stir together cake mix and sugar. Beat in oil, then pour in grape juice, gelatin and boiling water. Beat in rinsed rice, whipped topping, grapes, and orange sherbet. Pour evenly into prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 15 minutes and frost with orange glaze.