Recipe by HOUSEMANAGER (Charlene)
This is my all-time favorite devils food chocolate cake. Inspired by Anne Byrn the Cake Mix Doctor I have become quite a fan of jazzing up cake mix. I have a host of decadent frostings for all my cakes, but let me entice you here to try this deep rich chocolate cake adorned with freshly squeezed orange cream cheese frosting. You're going to love this super easy cake. This is definitely one of my personal favorites!
Top Review by whtbxrmom
I think I was expecting the cake to be a richer chocolate flavor. Don't get me wrong, it was good, just not the decadent rich chocolate I was hoping for. I made the frosting as directed and the flavor was excellent, but it was on the thin side so I added more powdered sugar. I kept adding a little at a time trying to get a better consistency. In the end I had added so much powdered sugar that it was very sweet and you didn't taste the orange very much. Once again, it was still good, just not great. Over all, it's a good cake, but it just doesn't have that wow factor I was hoping for.
- vegetable shortening, for greasing the pans
- flour, for dusting the pans
- 1 (18 1/4 ounce) packagepudding enhanced devil's food cake mix
- 3 tablespoons unsweetened cocoa powder
- 1 1⁄3 cups buttermilk
- 1⁄2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 (8 ounce) package cream cheese, at room temperature
- 8 tablespoons butter, at room temperature
- 3 cups confectioners' sugar, sifted
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon grated orange zest
Directions See How It's Made
- PREHEAT oven to 350F; Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; Set aside.
- COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; Pour into prepared pans.
- BAKE the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; Cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (Frozen cakes are much easier to frost.) Now you can prepare the frosting.
- COMBINE cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; Add the confectioners’ sugar; Continue to blend on low until the sugar is well combined; Add the orange juice and zest, Increase the speed and beat until frosting is light and fluffy; Use at once to frost cake.
- STORE frosted cake in fridge.