ORANGE CAPPUCCINO CAKE

Orange Cappuccino Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 16

Number Of Ingredients 18

2 oz sweet baking chocolate
1/2 cup water
1/4 cup orange cappuccino-flavored instant coffee mix
1 tablespoon grated orange peel
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
2 oz sweet baking chocolate
1/2 cup butter or margarine
2 tablespoons orange cappuccino-flavored instant coffee mix
8 cups powdered sugar
1/4 cup milk
1/4 cup orange juice

Steps:

Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.

Nutrition Facts : Calories 630, Carbohydrate 103 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg