Chocolate-Orange Torte

Special synergy. Here a store-bought chocolate muffin mix is enhanced with chopped almonds, fresh orange juice and zest for a dessert that tastes just as good as homemade. For the sauce, simmer orange juice and sugar on the stove for 10 minutes then drizzle over individual slices. Garnish with a hint of orange zest.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 9-inch cake

Ingredients

• 1 (2 1/4ounce) package  slivered almonds (1/2 cup)
• 4  oranges
• 1 (20 ounce) package  double  chocolate muffin mix
• 1  cup sugar

Directions

1. Heat oven to 375°. Lightly coat a 9-inch round cake pan with vegetable cooking spray. Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice from the oranges.
2. Prepare the muffin mix according to the label directions but substitute 3/4 cup of the orange juice for water and blend in the chopped almonds and grated zest. Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes out clean. Cool torte in pan on wire rack for 10 minutes. Remove from pan.
3. Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup orange juice. Simmer, stirring occasionally, until slightly reduced and thickened, about 10 minutes. To serve, spoon the sauce over the torte and garnish with the orange-zest strips.