CHOCOLATE-ORANGE TRUFFLE CAKE

When guests see this dark chocolate cake drizzled in rich chocolate, they’ll think you’ve been baking all day. No need to tell them that this chocolate-orange gem started with a mix!

1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
1 tablespoon grated orange peel
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semisweet chocolate chips

Heat oven to 350 degrees F (metal or glass pan). Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9-inch round pans.

Beat cake mix, water, oil, orange peel and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour into pans.

Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 or 3 minutes if using dark or nonstick pan.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Fill layers and frost cake with frosting. Heat whipping cream in 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes.

Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.

High Altitude (3500-6500 ft)
Do not use 8-inch pans. Make cake mix following high altitude directions on package.

Source: Betty Crocker