* Exported from MasterCook *

Chocolate-Orange Blossom Cake

Recipe By : From Woman's Day 
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake: 
1 box (18.25 ounces) devil’s food cake mix 
1 1/4 cups buttermilk 
1/2 cup oil 
3 large eggs 
3 tablespoons orange liqueur or 1 Tbsp orange extract 
1 cup mini–semisweet chocolate chips 
...
Frosting: 
1 pound butter, softened 
16 ounces marshmallow cream (such as Marshmallow Fluff or Crème) 
2 cups confectioners’ sugar 
2 teaspoons vanilla extract 
1/4 cup grated orange zest (from 3 to 4 oranges) 
2 tablespoons orange juice 
Garnish: orange slices 

1. Heat oven to 350°F. You’ll need two 9 x 2-in. round cake pans coated 
with nonstick spray.

2. 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.

3. 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.

4. 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).

5. 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 just before serving.

Planning Tip: Wrapped cake layers can be refrigerated up to 1 week. 
Cake can be completed up to 2 days ahead. Garnish just before serving.

Note: Doris made this on October 28, 2008, for our Daughter's birthday.

Contributed to the FareShare Gazette by Art; 2008
www.fareshare.net

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