Orange Chocolate Gooey Cake

My sister-in-law just started selling jewelry for one of those in-home companies, so I had a party last night to help support the family biz. And I really like the jewelry, so it’s a win-win situation.

 

Typically I like to make something for my guests to munch on while they’re at the house. But this week, followed by this past weekend, was so insanely busy that I didn’t have time to fix a proper set of appetizers, nor a dessert.

 

Which meant I had to raid my pantry.

 

It’s not all that bad; I keep it well-stocked. However, as you’ll see with the frosting recipe below, we do have to work with what we have in the end. So, when a recipe calls for three cups of powdered sugar, and you only have one….

 

Orange Chocolate Gooey Cake

{print this recipe}

Prep: 15 minutes | Bake: 38 minutes | Serves: 8 to 10
Ingredients:
1 box yellow cake mix
2 large eggs
1/2 cup canola oil
1 teaspoon pure vanilla extract
4 Clementines, zested and juiced
1/2 cup sour cream
25 Hershey’s Kisses
1-1/4 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons cocoa powder
2 tablespoons granulated sugar
1 container chocolate frosting (or homemade*)

 

Directions:
Preheat the oven to 350°F. In a small bowl, mix together the graham cracker crumbs, butter, sugar and cocoa powder. Press the mixture into the bottom of a 10″ spring-form pan, and top with 10 Hershey’s Kisses. Bake for 8 minutes – the chocolate won’t be all the way melted, but that’s okay.

 

Meanwhile, in a medium mixing bowl, combine the cake mix and the zest.
In a large measuring cup, whisk together the oil, eggs, vanilla and Clementine juice. Add the liquid mixture to the cake mix, and stir until just combined, then fold in the sour cream.

 

Pour the batter over the crust and use a rubber spatula to smooth it out. The slightly-melted Hershey’s Kisses will incorporate with the batter just enough to get a melty head start before you bake it.

 

Top with the remaining 15 Hershey’s Kisses, taking care to gently press them down into the batter about half way. Bake for about 35 minutes, or until top is golden.

 

Add the frosting in one layer on top while the cake is still warm (the hotter the better!) – it will sink into the middle some, so go heavier in the center. You want this to happen.

 

 

Refrigerate until ready to serve.

 

Homemade Rich Chocolate Frosting

adapted from the Hershey’s Cocoa Powder recipe
orange-chocolate-cake-9

 

Ingredients:
1/2 cup butter, melted
3/4 cup unsweetened cocoa powder
1 cup powdered
2 cups granulated sugar
1/3 cup milk
2 teaspoons vanilla
1 tablespoon coffee

 

Directions:
Combine the butter and cocoa powder. Add the sugars and the milk alternately, incorporating each ingredient fully after its addition with a hand mixer. Mix in the vanilla and the coffee, beating until smooth. Use immediately.

 

(PS: I don’t typically make my own frosting. I’m not much of a “from scratch” baker at all. The jar of frosting I had in my pantry had, unbeknownst to me a.k.a I forgot that I already used, disappeared. Luckily the warmth of the cake melted the graininess of the sugar, and all was well!)

 

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