Chocolate-Orange Blossom Cake
Jan 2, 2012
Devil's food cake mix sets the base for this sinfully delicious cake made with semisweet chocolate and orange liqueur and covered in a feathery frosting with marshmallow cream and orange zest.
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Prep Time: 0 hours 25
Total Time: 2 hours 25
box devil’s food cake mix
1 1/4 c. buttermilk
3 tbsp. orange liqueur or 1 Tbsp orange extract
mini–semisweet chocolate chips
jar or 1 tub (16 oz) marshmallow cream (such as Marshmallow Fluff or Crème)
2 tsp. vanilla extract
1/4 c. grated orange zest (from 3 to 4 oranges)
2 tbsp. orange juice
- 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.
Video: Orange Blossom Cake
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