Diane Hopson's StoryThis 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.
INGREDIENTS FOR CAKE:
cake mix, german chocolate
15.5 ounce can pears, drained, reserve liquid
butter, softened (or margarine)
grated orange peel
INGREDIENTS FOR FILLING
ready to spread coconut pecan frosting
reserved chopped pears
grated orange peel
INGREDIENTS FOR FROSTING
heavy whipping cream
vanilla extract (or orange flavoring)
OTHER FROSTING OPTION:
ready to spread chocolate frosting, optional
1Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
2Finely chop pears; refrigerate. NOTE: I used a blender to chop pears.
3In 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.
4Bake for 25 to 35 minutes or until toothpick inserted in center comes out clean.
5Cool in pans 15 minutes; remove from pans to rack. Cool completely.
6In small bowl, blend filling ingredients; set aside.
7In large bowl, beat cream until slightly thickened. Blend in powdered sugar and vanilla; beat until firm peaks form (do no over beat).
8Slice 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.
9NOTE: frost sides of cake with chocolate frosting (add 1/2 tsp orange flavoring) in place of whipped cream frosting if desired