Coffee-Orange Fudge Cake
Here's a favorite from The Times-Dispatch archives.
Makes 12 servings
1 18¼-ounce devil's food OR German chocolate cake mix
1 8-ounce container sour cream
½ cup EACH: vegetable oil, water
4 eggs
1 4-serving-size package instant chocolate fudge pudding mix
¼ cup coffee liqueur
2 tablespoons finely shredded orange zest
1 teaspoon ground cinnamon
2 cups semisweet chocolate pieces
Confectioners' sugar
Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan.
In large mixing bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange zest and cinnamon. Scraping sides of bowl constantly, beat with an electric mixer on low speed until blended. Beat on medium speed for 4 minutes. Stir in chocolate pieces.
Pour into prepared pan. Bake in preheated oven until a toothpick inserted near center comes out clean, 50 to 60 minutes. Cool on wire rack for 10 minutes. Invert onto rack to cool thoroughly. Sprinkle with confectioners' sugar.
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