Bake cake as directed in a 9x13-inch pan. Allow cake to cool completely. Poke holes into cooled cake, using cake tester.

Mix one package of orange gelatin with 1 cup boiling water. When gelatin is dissolved, add 1 cup of cold water and stir. Slowly pour gelatin mixture over cake. Cover and refrigerate for 4 hours.

Mix pudding mix with cold milk and second package of orange gelatin and vanilla extract. Beat by hand until mixture thickens. Fold in the whipped topping and frost cake with the pudding topping.

Garnish frosting with grated orange peel.

Keep cake refrigerated until ready to serve