Orange Glazed Chocolate Bundt Cake Food

ORANGE-GLAZED CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan.
• Sift together the flour, cocoa powder, and salt into a small bowl. Set aside. In a liquid measuring cup combine baking soda and buttermilk. Set aside.
• Using an electric mixer, beat butter, sugar, eggs, and vanilla until light and fluffy, about 30 seconds. Stir in sour cream on low speed. Add the flour mixture and buttermilk mixture alternatively, starting and ending with flour mixture. Beat batter for 2 minutes on medium speed. Pour batter evenly into prepared pan.
• Bake for 40-50 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool in pan for 10 minutes then remove cake to a wire rack to cool completely. Glaze with orange glaze (recipe below).
• In a medium bowl combine all ingredients and beat until smooth.

CHOCOLATE ORANGE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
• In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
• For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

GLAZED CHOCOLATE-ORANGE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 12-cup fluted tube or 10-inch tube pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours. Meanwhile, grate peel from orange, then cut orange into sections (see Tip); refrigerate until ready to use.
• Loosen cake from sides of pan with knife. Invert cake onto plate; gently remove pan. Microwave 2 cups COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Drizzle over cake. Sprinkle with orange zest. Top with remaining COOL WHIP and orange sections just before serving.

CHOCOLATE ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• With an electric mixer, beat the all 6 ingredients for 30 seconds on low speed to combine.
• Then go crazy and beat on high for 2 minutes.
• Pour the batter into a greased and floured 10 cup Bundt pan.
• Bake for 50 minutes or until the toothpick comes out clean when you've poked the cake (apologize to the cake, how would you like it if someone kept poking you to see if you were done?) Let the cake rest (and heal) for 10 minutes.
• Remove from the cake pan and cool.
• You can have this cake as is (it's delicious on it's own), or you can frost this with your favorite frosting.

ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE

Steps:

• Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
• Combine the flour, baking powder, baking soda, and salt in a bowl.
• In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Beat in the sour cream; stir in the orange zest and vanilla.
• With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
• After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
• Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
• Let stand until the glaze is set, about 1 hour; slice and serve.
• Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

ZUCCHINI CHOCOLATE ORANGE CAKE

Steps:

• To make the cake:.
• Preheat oven to 350 degrees F.
• Grease and flour Bundt pan.
• In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, cream butter and sugar until fluffy.
• Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
• Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
• Pour into a greased and floured Bundt cake pan.
• Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
• Allow to cool.
• To make the glaze:.
• In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.

CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE

Steps:

• Cake:.
• In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
• Beat on low speed 1 minute, then beat on medium for 2 minutes.
• Pour 2/3's of the batter into a well greased and floured bundt pan.
• Spoon the chocolate mixture scattered over the top of the orange batter.
• Take a spatula to cut through and make the swirls.
• Bake in a preheated 325 degree oven for 1 hour.
• Chocolate Batter:.
• In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
• Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
• Follow directions above to add to the bundt pan and orange batter.
• Orange Glaze:.
• Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
• * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
• Right away, prick the cake on the top and all around the side with a toothpick or a fork.
• Slowly, pour the yummy orange glaze over the cake.
• Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.