1 (18.25 ounce) package red velvet cake mix
1 (3.5 ounce) package instant orange cake mix
2 eggs, beaten
1 cup rolled oats
1/4 cup white sugar
1/2 cup wheat germ
1 (8 ounce) package green food coloring, warmed slightly while still warm
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with foil.
Mix together instant cake mix and orange cake mix. In a large bowl, stir together eggs and the wheat germ until just mixed. Pour batter into prepared tins or rounds.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Let tins cool on wire rack for 10 to 15 minutes before removing to wire rack to cool completely.
Serve with lemon curd ice cream for dipping.
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