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DESERTS

Fudgy Orange Cake

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1 package buttery yellow cake mix

1 (3-ounce) package orange Jell-O (not sugar free)

1 cup pulp free orange juice

1 teaspoon orange zest, optional

1 teaspoon orange extract

½ cup vegetable oil

4 eggs

1 cup semi-sweet mini chocolate morsels or regular morsels, chopped

 

Orange fudge frosting:

2 tablespoons chilled butter

1 cup semi-sweet chocolate chips

1 teaspoon orange extract

2 tablespoons COLD orange juice

 

Heat oven to 350 degrees. Grease and flour bundt pan. Combine cake mix and Jell-O powder in large bowl. Add orange juice, extract, zest and vegetable oil. Mix with electric mixer until well-blended. Add eggs one at a time, mixing well after each addition. Beat 2 minutes on medium speed or 3 minutes by hand. Fold in chips by hand; pour into bundt pan. Bake 45 to 55 minutes until cake tester comes out clean. Cool on rack 20 to 25 minutes; loosen edges and middle of cake and tip onto cooling rack. Cool completely. Frosting: place butter in bottom of 2-cup microwavable bowl; add chips and microwave on High 1 minute. Stir; if not completely melted, microwave another 15 seconds. Stir until smooth. Stir in extract (will be pasty). Add orange juice one tablespoon at a time, stirring well after each. Pour over cooled cake, allowing to run down the sides. Instead of frosting, can dust cooled cake with confectioners’ sugar. (From Key Lime Pie Murder by Jo Anne fluke; Shared by Traci Lecheler)

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