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Glazed Chocolate-Orange Cake
Glazed Chocolate-Orange Cake

Glazed Chocolate-Orange Cake

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Cook Minutes 4 Hr 15 Min
Prep : 15 Min Cook: 4 Hr
Partygoers are sure to ask for the recipe for this Glazed Chocolate-Orange Cake, so be prepared with a few printouts! Why wait? Try this delicious chocolate-orange cake today!
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) yellow cake mix
1 cup boiling water
1 pkg. (85 g) Jell-O Orange Jelly Powder
1/4 cup cold water
1 navel orange
2-1/2 cups thawed Cool Whip Whipped Topping, divided
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped
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Step 1
Prepare cake batter and bake as directed on package for greased and floured 3-L fluted tube or 10-inch tube pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
Step 2
Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour carefully jelly over cake. Refrigerate 3 hours. Meanwhile, grate peel from orange, then cut orange into sections. (See Tip.) Refrigerate until ready to use.
Step 3
Loosen cake from sides of pan with knife. Invert cake onto plate; gently remove pan. Microwave 2 cups Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Drizzle glaze over cake. Sprinkle with orange zest. Top with remaining Cool Whip and orange sections just before serving.
Kraft Kitchen Tips!
How to Section the Orange
Use a sharp paring knife to cut a 1/2-inch-thick slice off both ends of orange. Cut the peel and white pith away from the orange, using a downward cutting motion following the shape of the fruit. Place orange on its side, then cut down along the membrane on both sides of each section to remove the fruit.
How to Drizzle the Chocolate Glaze
Spoon prepared glaze into small plastic bag; cut small corner from bottom of bag. Use to drizzle glaze over cake. Or, drizzle glaze from spoon over cake.
Make Ahead
This moist cake can be made ahead of time. Prepare recipe as directed except do not top with the glaze. Refrigerate up to 24 hours. When ready to serve, prepare glaze and drizzle over cake. Continue as directed.
Prepare using a white cake mix.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
25 %
Cholesterol 35 mg
Sodium 220 mg
9 %
Carbohydrate 35 g
Fibre 1 g
Sugars 23 g
Protein 3 g
Vitamin A
0 %
Vitamin C
8 %
6 %
8 %
16 servings, 1 slice each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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