MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE
I clipped this out of a 1998 issue of Off Duty military magazine. It is a rich, decadent cake that looks fancy, but starts with doctored up cake mix and a can of purchased frosting. This is not purporting to be an authentic Mexican recipe, but has hints of Mexican flavorings. Prep time does not include cooling time and chilling time. I estimated about 20 minutes of preparing the batter and frosting and 20 minutes to assemble the cake once cooled.
Provided by HeatherFeather
Categories Dessert
Time 1h5m
Yield 10-12 thin slices
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour three 9 or 8" round cakes tins.
- Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
- Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
- Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
- Cool in pans on wire racks for 15 minutes.
- Remove cake from pans and let cool completely, at least 30 minutes.
- Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
- Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
- Place second cake layer top side down onto the marmalade.
- Spread with remaining marmalade.
- Top with remaining cake layer, top side up.
- Frost sides and top with frosting.
- Chill at least 1 hour and store leftovers in the fridge.
- Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.
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