member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Aunt Saunny      

Recipe Categories:

    Chocolate-Orange Truffle Cake


    Source of Recipe


    Aunt Saunny

    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

    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.


    High Altitude (3500-6500 ft)
    Do not use 8-inch pans. Make cake mix following high altitude
    directions on package.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â