Chocolate Orange Peel Cake
Yield
10 servingsPrep
15 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | sugar |
|
| ½ | cup | butter |
|
| ¼ | cup | orange juice |
|
| ¼ | cup | water |
|
| 1 | package | cake mix, devils food |
|
| 1 | cup | sour cream |
|
| 1 | package |
instant pudding mix
chocolate fudge |
|
| 4 | large | eggs |
|
| ½ | cup | vegetable oil |
|
| ½ | cup | water |
|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 2 | tablespoons |
orange zest
fresh, grated |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 12 | ounces | chocolate chips |
|
| 1 | x | powdered sugar |
*
|
Directions
Preheat oven to 350℉ (180℃).
Combine sugar, butter, orange juice, and water in heavy small saucepan.
Stir over low heat until butter melts and sugar dissolves, about 3 minutes.
Increase heat and boil 2 minutes and cool completely.
Grease and dust with cocoa a 10 cup bundt pan.
Beat cake mix and add in sour cream, pudding mix, eggs, vegetable oil, water, liqueur, orange peel, and cinnamon and beat well.
Stir in chocolate chips.
Pour batter into prepared pan.
Bake approximately 1 hour.
Check with inserted toothpick.
It should have a few moist crumbs attached when checked in the middle.
Immediately spoon sugar and butter mixture over cake in pan.
Let cake stand 30 minutes.
Turn cake out onto platter and cool completely.
Sprinkle top with powdered sugar and serve.
*If you don't want to use alcohol in this recipe, substitute with strong coffee or coffee flavoring.
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