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Chocolate Orange Peel Cake

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YIELD

10 servings

PREP

15 min

COOK

60 min

READY

120 min

Ingredients

1 237
CUP ML SUGAR
½ 118
CUP ML BUTTER
¼ 59
CUP ML ORANGE JUICE
¼ 59
CUP ML WATER
1 1
PACKAGE PACKAGE CAKE MIX, DEVILS FOOD
1 237
CUP ML SOUR CREAM
1 1
PACKAGE PACKAGE INSTANT PUDDING MIX
chocolate fudge
4 4
LARGE LARGE EGGS
½ 118
CUP ML VEGETABLE OIL
½ 118
CUP ML WATER
¼ 59
CUP ML LIQUEUR
coffee flavor, such as kahlua *
2 3E+1
TABLESPOONS ML ORANGE ZEST
fresh, grated
1 5
TEASPOON ML CINNAMON
ground
12 346.8
OUNCES ML/G CHOCOLATE CHIPS
1 1

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 494g (17.4 oz)
Amount per Serving
Calories 1749 51% from fat
 % Daily Value *
Total Fat 98g 151%
Saturated Fat 41g 205%
Trans Fat 0g
Cholesterol 298mg 99%
Sodium 1784mg 74%
Total Carbohydrate 73g 73%
Dietary Fiber 9g 35%
Sugars g
Protein 34g
Vitamin A 27% Vitamin C 17%
Calcium 31% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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