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Chocolate-Orange Truffle Cake




Source of Recipe


Betty Crocker®


List of Ingredients




1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
1 tablespoon grated orange peel
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semisweet chocolate chips


Recipe



1. Heat oven to 350ºF (metal or glass pan). Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9-inch round pans.
2. Beat cake mix, water, oil, orange peel and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour into pans.
3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 or 3 minutes if using dark or nonstick pan.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Fill layers and frost cake with frosting. Heat whipping cream in 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
5. Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.