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Sunday, June 15, 2014

Chocolate-Orange Truffle Cake


1      box chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box
1      tablespoon grated orange peel
1      container Betty Crocker® Rich & Creamy chocolate frosting
1/3   cup whipping cream
1/2   cup semisweet chocolate chips 


• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch rounds--except add orange peel to batter.
• 2 Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.
• 3 Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
Source:  ittybittyhomestead

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