Chocolate-orange Blossom Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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This is a beautiful cake that combines the tangy flavor of orange with the deep, rich flavor of chocolate. It is a wonder party dessert. The recipe came from Woman's Day Magazine Originally. The photo is mine. Ingredients:
cake |
1 box (18.25 ounces) devil’s food cake mix |
1 1/4 cups buttermilk |
1/2 cup oil |
3 large eggs |
3 tablespoons orange liqueur or 1 tbsp orange extract |
1 cup mini–semisweet chocolate chips |
frosting |
1 pound butter, softened |
16 ounces marshmallow cream (such as marshmallow fluff or crème) |
2 cups confectioners’ sugar |
2 teaspoons vanilla extract |
1/4 cup grated orange zest (from 3 to 4 oranges) |
2 tablespoons orange juice |
garnish: orange slices |
Directions:
1. Heat oven to 350°F. You’ll need two 9 x 2-inch round cake pans coated with nonstick spray.
2. Cake:
3. Beat cake mix, buttermilk, oil, eggs and liqueur in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes. Stir in chocolate chips. Pour into prepared pans.
4. Bake 28 to 32 minutes until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, turn right side up and cool completely.
5. Frosting:
6. Beat butter in a large bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners’ sugar, vanilla, orange zest and juice. Increase speed to high and beat 3 to 4 minutes until fluffy (makes 5 cups).
7. Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Top with remaining cake layer. Spread top and sides with remaining frosting. Decorate with cut orange slices just before serving.
8. Planning Tip:
9. Wrapped cake layers can be refrigerated up to 1 week. Cake can be completed up to 2 days ahead. Garnish just before serving.
10. Note: Doris made this on October 28, 2008, for our Daughter's birthday.
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