Chocolate-Orange Blossom Cake

Provided by Woman's Day

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Viewed 6 Times

Prep: 25 mins
Cook:
Ready in: 2 hr., 25 mins

Serves:

Ingredients

Cake
1 box (18.25 oz) devil’s food cake mix
cups buttermilk
cup oil
3 large eggs
3 Tbsp orange liqueur or 1 Tbsp orange extract
1 cup mini–semisweet chocolate chips
Frosting
4 sticks (2 cups) butter, softened
2 jars (7 or 7 ½ oz) or 1 tub (16 oz) marshmallow cream (such as Marshmallow Fluff or Crème)
2 cups confectioners’ sugar
2 tsp vanilla extract
cup grated orange zest (from 3 to 4 oranges)
2 Tbsp orange juice
Garnish: orange slices

Cooking Instructions

Heat oven to 350°F. You’ll need two 9 x 2-in. round cake pans coated with nonstick spray.

Cake: 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.

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.

Frosting: 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).

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.

Planning Tip: Wrapped cake layers can be refrigerated up to 1 week. Cake can be completed up to 2 days ahead. Garnish just before serving.