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6

Chocolate Cake à l’Orange

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

Ingredients

Cake

oz unsweetened baking chocolate

cup butter or margarine

cup granulated sugar

cup sour cream

tablespoons grated orange peel

teaspoons vanilla

eggs

1 1/2

cups Gold Medal™ all-purpose flour

teaspoon baking powder

teaspoon baking soda

1/4

teaspoon salt

Glaze and Garnish

oz unsweetened baking chocolate

tablespoons butter or margarine

1/3

cup powdered sugar

to 2 tablespoons fresh orange juice

Orange peel strips

Directions

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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

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 240

% Daily Value

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;