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Chocolate-Orange Blossom Cake

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 2 hr 25 min
Category: Desserts Sub Category: Cakes

what you need
  • CAKE
  • 1 box (18.25 ounces) devil's food cake mix
  • 1-1/4 cups buttermilk
  • 1/2 cup oil
  • 3 large eggs
  • 3 Tbsp. orange liqueur or 1 Tbsp. orange extract
  • 1 cup mini semi-sweet chocolate chips
  • FROSTING
  • 4 sticks (2 cups) butter, softened
  • 2 jars (7 or 7-1/2 ounces) or 1 tub (16-ounces) marshmallow cream
  • 2 cups confectioners' sugar
  • 2 tsp. vanilla extract
  • 1/4 cup grated orange zest (from 3 to 4 oranges)
  • 2 Tbsp. orange juice
  • GARNISH: orange slices
make it
Preheat oven to 350°F. You'll need two 9x2-inch 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.
Notes
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