CHOCOLATE ORANGE MARBLE CAKE
These two flavors blend well together. This forms an attractive and moist cake.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
- In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 33.4 g, Cholesterol 77 mg, Fat 17 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 253 mg, Sugar 19.9 g
ORANGE CHOCOLATE SWIRL POUND CAKE
I came up with this by accident. I was going to make an Orange Cream Cheese Pound Cake (inspired by Recipe#36041). I had 2 cake mixes on the table, an orange and a marble. I wasn't watching what I was doing and before I knew it I had dumped the yellow part of the marble mix in with the rest of the cream cheese, eggs, and ORANGE extract. Oh well. Oranges and Chocolate go great together, don't they? So I added the chocolate swir; and baked it. I glazed with softened canned chocolate frosting but any chocolate or orange glaze would probably be good too.
Provided by Nanita
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 380.4, Fat 22.1, SaturatedFat 5.9, Cholesterol 82.8, Sodium 364.3, Carbohydrate 43.1, Fiber 1.2, Sugar 33.6, Protein 4.7
CHOCOLATE VANILLA SWIRL POUND CAKE
Steps:
- Spray and flour a loaf pan. Preheat oven to 350 degrees F.
- In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
- Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
- Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.
Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 105 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 4 grams
ORANGE POUND 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.
CHOCOLATE ORANGE CAKE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 14
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.
CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE
After going through many recipes and trials I finally came up with this decadant cake recipe. It really is easy to make. If you are fond of chocolate and orange flavors mixed together, then you should try this and see if your tastebuds call out for more! If you prefer, you may opt to use Triple Sec in place of orange juice for the glaze.
Provided by Debaylady
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake:.
- In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
- Beat on low speed 1 minute, then beat on medium for 2 minutes.
- Pour 2/3's of the batter into a well greased and floured bundt pan.
- Spoon the chocolate mixture scattered over the top of the orange batter.
- Take a spatula to cut through and make the swirls.
- Bake in a preheated 325 degree oven for 1 hour.
- Chocolate Batter:.
- In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
- Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
- Follow directions above to add to the bundt pan and orange batter.
- Orange Glaze:.
- Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
- * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
- Right away, prick the cake on the top and all around the side with a toothpick or a fork.
- Slowly, pour the yummy orange glaze over the cake.
- Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!
Nutrition Facts : Calories 413.8, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 366.3, Carbohydrate 54.2, Fiber 0.7, Sugar 37.8, Protein 4.7
JAN'S DARK CHOCOLATE SWIRL POUND CAKE
Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.
Provided by What's for dinner, mom?
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
- Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
- Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 636 calories, Carbohydrate 80.1 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g
CHOCOLATE-ORANGE POUND CAKE
Bring a Chocolate-Orange Pound Cake to your next party or get-together. White chocolate morsels make this Chocolate-Orange Pound Cake a real treat.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
POUND CAKE WITH CHOCOLATE SWIRL
Categories Cake Chocolate Dessert Bake Vegetarian Winter Cinnamon Sour Cream Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
- Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
- Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)
CHOCOLATE-SWIRLED POUND CAKE
Make and share this Chocolate-Swirled Pound Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 2h
Yield 1 10 inch cake
Number Of Ingredients 7
Steps:
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
- Gradually add sugar, beating 5 to 7 minutes.
- Add eggs, 1 at a time, beating just until yellow disappears.
- Add flour to butter mixture alternately with milk, beginning and ending with flour.
- Mix at low speed just until blended after each addition.
- Stir in vanilla.
- Combine 1 cup batter and chocolate syrup, stirring until blended.
- Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
- Spoon half of chocolate batter on top; repeat layers.
- Gently swirl batter with a knife.
- Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
Nutrition Facts : Calories 8499.4, Fat 423.2, SaturatedFat 253.5, Cholesterol 2273.8, Sodium 3661, Carbohydrate 1088.7, Fiber 17.8, Sugar 654.6, Protein 106.2
CHOCOLATE SWIRL POUND CAKE
Make and share this Chocolate Swirl Pound Cake recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350-degrees F.
- Spray loaf pan with non-stick cooking spray and flour pan.
- Beat sugar and butter in large bowl until light.
- Sift flour, baking powder and baking soda and add to butter mixture.
- Beat until blended.
- Add sour cream and vanilla.
- Beat until blended.
- Beat in eggs.
- Spread half of batter into prepared pan.
- Mix chocolate, cinnamon and 2 TB sugar in small bowl.
- Sprinkle half of chocolate mixture over batter in pan.
- Mix remaining chocolate mixture into remaining batter in bowl.
- Pour remaining batter into pan.
- With a knife, swirl chocolate mixture into batter.
- Bake pound cake for 50-60 minutes or until toothpick (or other tester) comes out clean.
- Let cool completely before serving.
CHOCOLATE ORANGE MARBLE CAKE
For a deliciously nostalgic cake, combine a classic flavour combination of orange and chocolate in this retro two-tone bake
Provided by Caroline Hire - Food writer
Categories Dessert
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and line the base of a loaf tin (8 x 21cm/ 2lb) with baking parchment. Beat the butter, sugar, eggs and flour together in a large bowl with an electric whisk or in a food processor until lump free.
- Split the mixture into two bowls, beat the milk, followed by the cocoa powder into one. Beat the orange juice, zest and orange food colouring, if using, into the other.
- Spoon alternate dollops of the mixture into the cake tin, then use a skewer to create a marble pattern by dragging it through the mixture in swirls. Make sure you don't overmix or you won't see the pattern. Smooth the surface if necessary.
- Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.
- Leave the cake in the tin to cool, then turn out. Melt the chocolate in a bowl over barely simmering water or gently in the microwave. Use a spoon to drizzle the chocolate over the cake.
Nutrition Facts : Calories 397 calories, Fat 23.1 grams fat, SaturatedFat 13.7 grams saturated fat, Carbohydrate 41.5 grams carbohydrates, Sugar 26.1 grams sugar, Fiber 1.6 grams fiber, Protein 5.6 grams protein, Sodium 0.7 milligram of sodium
ORANGE SWIRL CAKE
Make and share this Orange Swirl Cake recipe from Food.com.
Provided by True Texas
Categories Dessert
Time 1h7m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350. Grease and flour a 12-cup Bundt pan.
- Prepare cake mix according to directions.
- Remove 1-1/2 cups of the batter and set aside.
- Pour remaining batter into pan.
- Stir gelatin (dry) into the 1-1/2 cups of batter.
- Drop orange batter by generous tablespoons randomly in 6 to 8 mounds onto batter in pan.
- Cut through batter with a knife in S-shaped curves in one continous motion for swirled effect.
- Bake 42 to 47 minutes in pan. Turn upside down onto a heat proff serving plate; remove pan.
- Cool cake completely. Sprinkle with powdered sugar.
ORANGE SWIRL CAKE
Love the combination of chocolate and orange? Try this marbled cake-it looks as good as it tastes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
- In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.
Nutrition Facts : Fat 5, ServingSize 1 Serving, TransFat 0 g
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