Monday, June 27, 2011

Chocolate Orange Blossom Cake: National Orange Blossom Day

I have a lot of citrus trees on my property, and they do well because I live in a Mediterranean climate. Most of my trees are in pots, but some are in the ground, and I have oranges and lemons most of the year. There's nothing quite like the smell of orange blossom...except maybe if it's combined with the smell of chocolate!

Today being National Orange Blossom Day, I'm posting the following recipe for Chocolate Orange Blossom Cake, adapted slightly from Woman's Day Magazine (April 2007). It's a combination of both orange and chocolate. The recipe calls for a devil's food cake mix, but you can always make your own devil's food cake and add similar ingredients: the orange extract and extra chocolate. The frosting is a marshmallow cream with orange juice and orange zest. Of course you can make a chocolate orange frosting if you're all about the chocolate.



1 box (18.25 oz) 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–semisweet chocolate chips  (or chopped chocolate)

2 cups sweet butter, softened
2 jars (7 or 7 1/2 oz) or 1 tub (16 oz) marshmallow cream (such as Marshmallow Fluff or Crème)
2 cups confectioners’ sugar
2 tsp Madagascar vanilla extract
1/4 cup grated orange zest (from 3 to 4 oranges)
2 Tbsp orange juice
Garnish: orange slices

1. Heat oven to 350°F. Coat 2: 9 x 2-in. round cake pans 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 or chopped chocolate. 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.

Photo: Deborah Ory, Woman's Day

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