Chocolate Orange Cake
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This recipe is from the Spring 2008 Betty Crocker Super Moist Cakes publication – which means it starts with a boxed cake mix and is super easy. It’s also a great place to garnish with those candied citrus slices from the Martha Stewart’s Pies and Tarts book.
Cake Ingredients:
- 1 box Betty Crocker Supermoist devil’s food cake mix
- 2 tablespoons freshly grated orange peel
- 1 1/3 cups orange juice
- 1/2 cup vegetable oil
- 3 eggs
Cake Instructions:
- Heat oven to 350F (if using dark or non-stick pans, heat to 325F)
- Prep 2 (8 or 9-inch) round cake pans with baking spray and flour.
- In large bowl, beat cake mix, orange peel, juice, oil and eggs with electric mixer on low for 30 seconds, scraping frequently.
- Beat on medium speed for 2 minutes (until light and fluffy), scraping occasionally
- Divide batter evenly between prepared pans.
- Bake in over until toothpick inserted in center comes out clean. For 8-inch pan: 32-36 minutes. For 9-inch pans: 30-35 minutes.
- Cool 10 minutes in pan on cooling rack.
- Remove from pan.
- Continue cooling on rack for an hour, or until completely cooled.
Frosting Ingredients:
- 1 1/2 containers (12 oz each) Betty Crocker Whipped vanilla frosting
- 2 tablespoons freshly grated orange peel
- 1/2 teaspoon orange extract
- 1/3 cup orange marmalade
Frosting Instructions:
- In medium bowl, stir frosting, orange peel, and extract until well blended.
- Place 1 finished cake layer on serving plate, rounded side down.
- Spread 1/2 cup frosting over top of cake layer.
- Spread marmalade over frosting.
- Add 2nd cake layer, rounded side up.
- Frost sides and top of cake with remaining frosting.
- Garnish as desired.