the cake ;
1 chocolate cake mix
however many eggs it calls for (usually 2 or 3)
2 fresh oranges
2-3 cups orange juice
1/2 cup Grand Marnier
1. Follow the cake recipe as directed, adding eggs to the pre-made powder mix. When it calls for several cups (2 or 3, usually) of water or milk, use orange juice instead but do half a cup LESS than it calls for. Add the 1/2 cup of Grand Marnier instead. Blend.
2. Zest the oranges using a cheese grater and add that to the mix. Blend again.
3. Bake as directed on the box. Remove from oven when a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan.
There are two ways I've done this cake so far:
1. The first way was in a bundt form, which meant it was sculpted and had a hole in the middle. To decorate it, I took the oranges I'd zested and broke up the wedges, then stacked them all in the center hole. I turned the icing into a glaze, which I'll describe below, and filled that hole (with the oranges) full of it. Then I also drizzled it all over the cake in general.
2. The second way was in a springform pan, producing a flat, circular cake. I still did the orange wedges, but this time I iced the cake first and then covered the whole top with them.
• Zesting oranges works way better when you buy a variety that has a thick rind. What varieties might be available at your local grocery store, I don't know, but mandarins are generally a bad call. You want big, thick, sliced-up-for-soccer-games kind of oranges.
• It doesn't matter whether the orange juice is with or without pulp.
• If you want it REALLY orange-flavoured, you can use orange juice concentrate instead of the regular kind. You know, like when you buy cans of frozen juice and have to thaw the contents so you can add water? Well, use that but don't add water. Or don't add much. Or maybe do half concentrate, half regular OJ. Whatever works for you!
• If you do yours in a solid block instead of a bundt cake, you could cut it in half before icing it. Horizontally, I mean, so that you have a layer cake. Then you could spread some sugar-free orange marmalade on and replace the top half before icing it and decorating it as described.
• If you did it as cupcakes, you could probably still do the same thing! You'd just fill the muffin cup halfway, put a dollop of marmalade in, and then fill the cup up overtop of it. Then you'd have little orange marmalade centers in your cupcakes. :D
the icing ;
1 package cream cheese (roughly 8 oz), softened
3 tablespoons butter, softened
1 orange, zested
2 tablespoons orange juice
3-4 cups confectioners'/powdered sugar
orange food colouring, if desired
1. Combine butter and cream cheese. Mix. Add orange juice and zest. Blend until smooth.
2. Gradually add powdered sugar until the mixture stops being runny. How much that takes is variable.
3. Place in fridge for 1 hour to set.
• To turn this into a glaze, you'd half the quantities and then make as normal. Once finished, you'd add more orange juice until it became runny again, then put it in a pan on the stove and heat it until it boils. Drizzle it over your cake as desired!
• Whatever way you made the cake, you will probably need to cut it down to ice or glaze it. With the bundt cake, you'll need to carefully cut off part of the bottom to make it sit level, and with a regular cake you'll want to carefully cut the top so that it's flat. Cake pretty much never come out shaped exactly right for presentation, but that's why God invented bread knives. :D