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Orange and Chocolate Cocktail Cake with Solerno

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This orange and chocolate cake recipe will remind you quite a bit of those chocolate covered candied orange peels.  Sweet, rich and a bit tangy.

Recipe supplied by Ken Treske

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Key Alcohol Flavors:
cherry.pngSolerno Orange Liqueur
cherry.pngCreme de Cacao

 

 What is the difference?

Hi-Proof Ingredients:

Makes 12-24 individual servings 1 Family size package (13.7 oz) of Vanilla Hi-Proof Baking Mix

1 Family size package of Cocoa Hi-Proof Baking Mix

1/2 C club soda or water 3/4 C orange liqueur 3/4 C creme de cacao FOR Two Under the Influence 1 TUI size package (4.6 oz) of Vanilla Hi-Proof Baking Mix 2 TBSP club soda or water 2 TBSP orange liqueur 1 TBSP creme de cacao

 

Hi-Proof Directions:

Preheat oven to 325 degrees.

This is a two tone cake.  Use two bowls.

In one bowl mix the Vanilla mix with 2 oz of the water and the orange liqueur.

In the other bowls mix the Cocoa mix with 2 oz of water and the creme de cacao.

For each batter, blend for 4-5 minutes.

Line molds with paper and fill first with the cocoa batter then top off with the vanilla / orange batter. Bake for 35-40 minutes or until top sponges back. Remove from oven and optionally spray with orange liqueur.

Lo-Proof Ingredients:

Makes 12-24 individual servings

1 9 oz package of Jiffy golden yellow cake mix 1 9 oz package of Jiffy Devil's Food cake mix 4 eggs 1/4 cup oil

1 3.5 oz pkg of instant vanilla pudding 1/2 C Solerno Orange Liqueur 1/2 C Creme de Cacao

 

Lo-Proof Directions:

Preheat oven to 350 degrees.

This is a two tone cake.  Use two bowls. In one bowl blend the yellow cake mix, 2 eggs, 2 TBSP oil, 1/2 of the package of instant pudding and the orange liqueur. In the other bowl blend the devils food cake mix, 2 eggs, 2 TBSP oil, 1/2 the package of instant pudding and the creme de cacao.

For both bowls, mix for 4-5 minutes.

Line with baking cups and fill 1/3 fill with the devils food cake mix.  Then top it off with the yellow cake mix. Bake for 24-27 minutes until top sponges back. Remove from oven and optionally spray with orange liqueur.

Presentation

COCOA FROSTING:  Combine 1 C powdered sugar, 3 TBSP cocoa powder, 4 TBSP margarine, 2 TBSP creme de cacao and 1 TBSP orange liqueur.  Blend will until light.  Using a pastry bag decorate each cake.  Dust with powdered sugar.

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