Preheat oven to 350 degrees. Grease and flour 2 - 8 inch round cake pans, line bottoms with parchment and set aside

Prepare cake mix according to package directions. Bake for approximately 25 minutes, or until toothpick inserted in centre comes out clean.

Remove from oven and cool in the pans for about 20 minutes. While cake is cooling, put mixing bowl and whisk attachment into the freezer for about 15 minutes.

When mixing bowl is sufficiencly chilled, add the heavy cream 3 teaspoons of sugar and 1 teaspoon orange extract (or using canned or bottled manderin orange slices, use 2 to 3 tablespoons of the reserved liquid to sweeten and flavour the whipped cream). Whip until stiff peaks form. Refrigerate until ready to use.

Prepare the Jello by adding 1 cup boiling water and stirring until fully dissolved. The cake should now be sufficiently cooled, use a fork, skewer or narrow handle of a wooden spoon to "poke" holes into the cake, spaced about 1 inch apart. Poor prepared jellow powder evenly over both layer cakes.

Allow to cool completely before carefully turning the layers out of the pan, stacking them onto a cake plate with a thick layer of whipped cream between them. Finish with a skim coat of whipped cream on the sides, and a thick layer on the top.

Garnish with fresh orange or mandarin slices.