Chocolate Orange Pound Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.
• In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
• For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

Steps:

• Heat oven to 325°F.
• Add vinegar to milk; stir. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Stir in orange extract. Beat in eggs, 1 at a time. Add flour mixture alternately with milk mixture, beating well after each addition. Stir in remaining ingredients.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 30 min. or until toothpick inserted in center comes out clean. Cool cake in pan 15 min.; remove to wire rack. Cool completely.

Steps:

• Preheat oven to 350. Spray bundt pan with non-stick cooking spray.
• Put all ingredients in mixer bowl except chocolate packet from cake mix.
• Mix with electric mixer on low until all combined, about 1 minute.
• Increase mixer speed to medium and beat for 2 more minutes.
• Batter will be relatively thick.
• Remove 1 cup of batter to a separate bowl. Mix in contents of chocolate packet from cake mix. Set aside.
• Pour remaining batter (not chocolate) into prepared pan.
• Pour chocolate batter on top and swirl into orange batter with an knife.
• Bake for about 35 to 45 minutes or until cake tests done. Cool 10 minutes in pan then on a wire rack until cooled completely.
• When cake is cool, remove lid and foil packaging from chocolate frosting.
• Microwave on hight at 10 second intervals until it is a pourable consistency. Be careful not to microwave it too long or it will be too runny.
• Pour over top of cake and serve.