Chocolate Orange Cake
This recipe was an entry into Sun Flour Mills' Baking Contest.
Ingredients
Chocolate Orange Cake
- 1 box Sun Flour Mills Award Winning Chocolate Cake Mix
- 3 eggs
- 1 cup orange juice
- ⅔ cup oil
Frosting
- ¼ - ½ cup orange juice
- 1 tsp melted butter
- orange zest (optional)
- chocolate covered orange (optional)
Instructions
- MIX all cake ingredients.
- DIVIDE your batter among 6 (10 oz.) ramekins, two 9-inch cake pans, or cupcake tins.
- BAKE at 350°F until the cake pulls away from the sides and a toothpick inserted comes out clean. Time will vary depending on method chosen. 25-30 minutes for cake, 15-20 minutes for ramekins, 15-20 minutes for cupcakes.
- MAKE frosting while your cake is cooling. You want your frosting to be thin enough that you can pour it so that it drips over the sides unless you are making a cake and need thicker frosting to put in between the cake layers.
- MIX your powdered sugar, butter, and some of your orange juice. Slowly add in the rest of the orange juice until you get the desired consistency. For more orange flavor you can use the zest of an orange.
- POUR frosting over the top of your cake once it is cooled and garnish with chocolate covered orange slices. For the cupcake and ramekin-sized cakes you can use a chocolate covered mandarin or clementine.
Notes
*If your frosting becomes too stiff while waiting, you can microwave for a few seconds to get it back to pouring consistency.
*Use no-pulp, good quality or freshly squeezed orange juice for best results and flavor.
*If you do not have orange juice, you can use water and add orange extract.