Chocolate-orange cake

Yield: 10 Servings

Measure Ingredient
1 cup Sugar
½ \N Stick unsalted butter
¼ cup Grand Marnier
¼ cup Water
1 pack (18.5 oz) devil's food cake mix
8 ounces Sour cream
1 pack (4 oz) instant chocolate pudding mix
4 mediums Eggs
½ cup Vegetable oil
½ cup Water
¼ cup Coffee liqueur
2 tablespoons Grated orange zest
1 teaspoon Cinnamon
1 \N 12 ounce package semisweet chocolate chips
\N \N Powdered sugar

Combine first 4 ingredients in heavy saucepan. Stir over low heat until butter melts and sugar dissolves. Increase heat and boil 2 minutes. Cool completely.

Preheat ovens to 350F. Grease and flour 10 cup bundt or tube pan. Using Mixer, beat cake mix and next 8 ingredients until well blended. Fold in chocolate chips and pour in prepared pan. Bake until toothpick inserted near center comes out with a few moist crumbs attached or around 1 hour.

Immediatly spoon sugar and butter mixture over cake in pan. Let stand 30 minutes.

Turn cake out onto platter and cool completely. Sprinkle top with powdered sugar.

NOTES : I know the thought of using a "mix" is enough to turn some people away, but if you are willing to try this, I guarantee you will love it! Try substituting the coffee liqueur for the Grand Marnier for a more intensely flavored cake.

Recipe by: Dan Taylor

Posted to MC-Recipe Digest V1 #790 by Dan Taylor <dant69@...> on Sep 19, 1997

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