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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

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

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 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;