Chocolate-Orange Truffle Cake
Ready In: 50 mins
Yields: 1 tube cake
Ingredients
- 1 package betty crocker supermoist chocolate fudge cake mix
- 1 1⁄3 cups water
- 1⁄2 cup vegetable oil
- 3 eggs
- 2 teaspoons pure orange extract
- 1 container betty crocker rich and creamy ready to spread chocolate frosting
Optional glaze
- 1⁄3 cup heavy whipping cream
- 1⁄2 cup semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees F.
- Mix cake mix, water, oil, eggs, and orange extract until well blended.
- Pour into greased and floured tube pan or bundt pan.
- Bake for 40 minutes or until done.
- Cool for 10 minutes on wire rack.
- Turn cake onto platter and allow to cool completely.
- When cool, frost with ready to spread frosting.
- Optional glaze.
- Heat whipping cream in 1 qt.
- saucepan over medium heat until hot (do not boil).
- Remove from heat.
- Stir in chocolate chips and stir until melted and smooth.
- Drizzle over top of cake slowly, allowing to drizzle down the edges.
- If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
- Keep refrigerated.
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