Chocolate Paradise Cake - Dee Dee's

Recipe Rating:
 3 Ratings
Serves: 16
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

INGREDIENTS FOR CAKE:
1 pkg cake mix, german chocolate
1 15.5 ounce can pears, drained, reserve liquid
1/2 c butter, softened (or margarine)
2 Tbsp honey
1 Tbsp grated orange peel
3 large eggs
INGREDIENTS FOR FILLING
1 can(s) ready to spread coconut pecan frosting
reserved chopped pears
1 tsp grated orange peel
INGREDIENTS FOR FROSTING
2 c heavy whipping cream
1/2 c confectioners' sugar
1 tsp vanilla extract (or orange flavoring)
OTHER FROSTING OPTION:
1 can(s) ready to spread chocolate frosting, optional
1/2 tsp orange flavoring

The Cook

Diane Hopson Smith Recipe
x6
Well Seasoned
Pine Mountain, GA (pop. 1,304)
DeeDee2011
Member Since Aug 2011
Diane Hopson's notes for this recipe:
This chocolate paradise is filled with orange, honey, pears, coconut and pecans. Truly a chocolate and orange lovers delight!

I started making this cake some years ago. I love the orange and chocolate combined with the coconut and pecans. And the whipped cream layers alternating with the filling finishes this cake...yum!!

Hope you enjoy too.
Make it Your Way...

Personalize This

Directions

1
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
2
Finely chop pears; refrigerate. NOTE: I used a blender to chop pears.
3
In large bowl, combine cake mix, reserved pear liquid (plus enough water to make 1¼ cups), margarine, honey, orange peel and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pans.
4
Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
5
Cool in pans 15 minutes; remove from pans to rack. Cool completely.
6
In small bowl, blend filling ingredients; set aside.
7
In large bowl, beat cream until slightly thickened. Blend in powdered sugar and vanilla; beat until firm peaks form (do no over beat).
8
Slice each cake layer in half to make 4 layers. Place 1 layer on serving plate; spread with 1 cup frosting; top with second layer; spread with half of pear filing. Repeat layers, ending with pear filling, spreading pear filling to within 1 inch of edge on top layer; frost top edge and side of cake with remaining frosting. Refrigerate at least 2 hours before serving. Store any leftovers in refrigerator.
9
NOTE: frost sides of cake with chocolate frosting (add 1/2 tsp orange flavoring) in place of whipped cream frosting if desired

About this Recipe

Comments

1-5 of 30 comments

Showing OLDEST First
(Switch to Newest First)
user Nancy J. Patrykus Finnjin - Nov 4, 2011
One of the most DECADENT Cakes..ever
YUM...YUM...YUM
user Candy Hummer nvmommyx6 - Nov 4, 2011
dont that look drool worthy!
user Sherri Logan Williams logansw - Nov 4, 2011
what a delite!!! sw☺
user Diane Hopson Smith DeeDee2011 - Nov 4, 2011
Thank you! I had fun in the kitchen today!

footer
Gift Membership