Chocolate Cake à l’Orange

Name: Chocolate Cake à l’Orange
Prep time: 40 min
Total time: 2 h 35 min
Yield: 12
Cuisine: French
Ingredients: 2 oz unsweetened baking chocolate; 1 cup butter or margarine; 1 cup granulated sugar; 1 cup sour cream; 2 tablespoons grated orange peel; 2 teaspoons vanilla; 3 eggs; 1 1/2 cups Gold Medal™ all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 oz unsweetened baking chocolate; 2 tablespoons butter or margarine; 1/3 cup powdered sugar; 1 to 2 tablespoons fresh orange juice; Orange peel strips

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Prep 40 min
Total 2 hr 35 min
Ingredients 16
Servings 12

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Ingredients

Cake

2 oz unsweetened baking chocolate
1 cup butter or margarine
1 cup granulated sugar
1 cup sour cream
2 tablespoons grated orange peel
2 teaspoons vanilla
3 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Glaze and Garnish

1 oz unsweetened baking chocolate
2 tablespoons butter or margarine
1/3 cup powdered sugar
1 to 2 tablespoons fresh orange juice
Orange peel strips

Directions

1

Heat oven to 350°F. Grease 12-cup fluted tube (bundt cake) pan with shortening; lightly flour. In small microwavable bowl, microwave 2 ounces chocolate uncovered on High 1 minute. Stir; microwave in 30-second increments, stirring after each, until melted. Set aside to cool slightly.
2

In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until blended. Beat in melted chocolate. Add sour cream, orange peel, vanilla and eggs; beat until well blended. On low speed, beat in remaining cake ingredients. Spread batter in pan.
3

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
4

In 1-quart saucepan, heat 1 ounce chocolate and 2 tablespoons butter over low heat 2 to 3 minutes, stirring occasionally, until melted. Remove from heat. With wire whisk, beat in powdered sugar and 1 tablespoon of the orange juice. Beat in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Drizzle glaze over cake, allowing some to run down side. Garnish with orange peel strips.

Nutrition Information

400 Calories, 26g Total Fat, 5g Protein, 36g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 240

Total Fat: 26g; 40%

Saturated Fat: 16g; 80%

Trans Fat: 1g

Cholesterol: 110mg; 37%

Sodium: 340mg; 14%

Potassium: 125mg; 4%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 2g; 7%

Sugars: 21g

Protein: 5g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;