CHOCOLATE-ORANGE PUNCH BOWL CAKE
WHEN GETTING TOGETHER FOR EITHER A SUMMER COOK-OUT OR A BRIDAL SHOWER...THIS WILL BE THE TALK OF THE PARTY. SO BEAUTIFULLY DISPLAYED IN A DECORATIVE BOWL. WHAT CAUGHT MY EYE WAS THE ORANGES DIPPED IN CHOCOLATE.
Provided by Kimi Gaines
Categories Puddings
Time 55m
Number Of Ingredients 7
Steps:
- 1. HEAT OVEN TO 350F. GREASE BOTTOM ONLY OF A 13X9 INCH PAN WITH COOKING SPRAY.
- 2. MAKE CAKE AS DIRECTED ON PACKAGE. RUN KNIFE AROUND SIDES OF PAN TO LOOSEN. COOL COMPLETELY.
- 3. MEANWHILE, IN A LARGE BOWL, MIX MILK AND ORANGE PEEL. WITH WIRE WHISK, BEAT PUDDING MIX INTO MILK MIXTURE ABOUT 2 MINUTES OR UNTIL BLENDED.
- 4. CUT COOLED CAKE INTO 1-INCH PIECES. ARRANGE PIECES IN A 3 1/2 QT GLASS SERVING BOWL, CUTTING PIECES TO FIT SHAPE OF BOWL. DRIZZLE 1/2 CUP OF THE CHOCOLATE FUDGE OVER CAKE; SPREAD WITH 2 CUPS OF PUDDING. RESERVE 1/2 CUP ORANGE SEGMENTS FOR GARNISH; ARRANGE REMAINING SEGMENTS OVER PUDDING. ADD REMAINING CAKE PIECES. TOP WITH REMAINING FUDGE SAUCE, REMAINING PUDDING AND THE WHIPPED TOPPING. COVER AND REFRIGERATE FOR AT LEAST 2 HRS.
- 5. GARNISH DESSERT WITH RESERVED ORANGE SEGMENTS THAT HAVE BEEN DIPPED IN MELTED CHOCOLATE. STORE COVERED IN REFRIGERATOR UP TO 8 HRS.
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