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1. Preheat oven to 350 degrees F. Grease and flour a 10-inch springform pan*; set aside.
2. In a very large bowl, beat cake mix, butter, eggs, and the water with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more (batter will be thick). Stir in orange peel. Spread batter in prepared pan. Bake about 40 minutes or until a wooden skewer inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes (cake may sink slightly during cooling). Loosen cake from side of pan; remove side. Lift cake from pan bottom using a wide metal spatula. Cool cake completely on wire rack.
3. Use a long serrated knife cut the cake in half horizontally to make two layers. Place one layer, cut side up, on a serving platter. Slide pieces of waxed paper underneath the cake layer on all sides to catch drips. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream on top of layer. Top with the second cake layer, cut side up. Press down lightly. Spread 1/2 to 3/4 cup of the Dulce de Leche Cream over cake. Cover and chill overnight. If necessary, cover and chill any remaining Dulce de Leche Cream.
4. Spread Whipped Cream Frosting over top and side of cake. Remove wax paper pieces from under the cake. Just before serving, if desired, drizzle with Caramelized Sugar Drizzle. Serve with any remaining Dulce de Leche Cream.
1. In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes.
1. In a large saucepan, combine milk and dulce de leche. Cook over medium heat just until boiling, stirring frequently. Remove from heat. Transfer to a bowl. Cover; cool for 5 minutes.
1. In a large saucepan, bring about 1 inch water to boiling over high heat. Meanwhile, in a 1-cup heatproof glass measuring cup, combine 2 tablespoons water and gelatin. Let stand for 2 minutes. Place measuring cup in the saucepan of boiling water. Cook and stir about 1 minute or until the gelatin is completely dissolved. Remove measuring cup from water; set aside. Cool for 5 minutes. In a chilled large bowl, beat whipping cream, sugar, and, if desired, liqueur with the chilled beaters of an electric mixer on medium speed while gradually drizzling the gelatin mixture into the cream mixture. Continue beating the cream mixture until stiff peaks form (tips stand straight).