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:

  1. Heat oven to 350F (if using dark or non-stick pans, heat to 325F)
  2. Prep 2 (8 or 9-inch) round cake pans with baking spray and flour.
  3. In large bowl, beat cake mix, orange peel, juice, oil and eggs with electric mixer on low for 30 seconds, scraping frequently.
  4. Beat on medium speed for 2 minutes (until light and fluffy), scraping occasionally
  5. Divide batter evenly between prepared pans.
  6. 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.
  7. Cool 10 minutes in pan on cooling rack.
  8. Remove from pan.
  9. 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:

  1. In medium bowl, stir frosting, orange peel, and extract until well blended.
  2. Place 1 finished cake layer on serving plate, rounded side down.
  3. Spread 1/2 cup frosting over top of cake layer.
  4. Spread marmalade over frosting.
  5. Add 2nd cake layer, rounded side up.
  6. Frost sides and top of cake with remaining frosting.
  7. Garnish as desired.

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