Chocolate chip Bundt with Orange glaze

Recipe Rating:	1 Rating5
Categories:	Cakes, Chocolate
Keywords:	orange, bundt, chip, glaze
Serves:	8 to 10
Prep Time:	20 Min
Cook Time:	1 Hr

Ingredients

1 bx	devil's food cake mix
1 pkg	large instant chocolate pudding
1 tsp	cinnamon
2 Tbsp	grated orange peel
4	x-large eggs or 5 regular
1/2 c	water
1/2 c	oil
1/4 c	coffee liqueur
8 oz	sour cream (i have used riccota and loved it)
12 oz	chocolate chips
BUNDT CAKE
1 c	sugar
1/2 c	butter
1/4 c	orange liqueur
1/4 c	water
SYRUP FOR TOPPING

Pinched by Deedeeglee, and 39 more.

Wanda Milelr

Lightly Salted

Riverside, CA (pop. 303,871)

WandaJane

Member Since Jan 2013

Wanda's Notes:

My mother found this receipt in a magazine about 35 years ago and it immediately became the favorite for all holidays and birthdays.
I always make my cakes from scratch but Mother served this to us and then told us the receipt after we were hooked. Hope you like it as well.
God Bless, Wanda

Directions

Prepare Bundt pan and turn oven to 350 degrees. I use powdered sugar to dust pan instead of flour, it makes such a wonderful difference.

Using a mixer add cake mix, pudding, cinnamon and orange peel. Grate orange peel over cake mixture to prevent it from clumping.

Add sour cream, eggs one at a time and mix well(approx. 1 minute each.) Add oil, water and coffee liqueur and mix. Add chocolate chips and mix lightly.
Scrape bottom of bowl and mix anything left on bottom of pan. Pour into prepared bundt pan and bake.

SYRUP: Make this while cake is cooking and let sit. Melt butter and sugar and let it brown slightly, then add liqueur and water. Use whip intermittently and stir to prevent from sticking. Bring to a full boil then lower to simmer until it starts to thicken slightly (approx. 10 minutes total from boil.)

When cake is done remove from oven. Use a butter knife to pull cake away from pan gently and pour syrup into opening. Continue around cake until syrup is gone, use spatula to remove all remaining syrup from pan and put on top of cake. Set for 20-30 minutes until syrup penetrates cake then turn out on platter.
When cooled sprinkle with powdered sugar and serve.