Sunday, February 21, 2021
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
Steps
1 Heat oven to 350°F. Grease 12-cup fluted tube 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.