How to make it

  • Heat oven to 350°F. You’ll need two 9 x 2-inch round cake pans coated with nonstick spray.
  • Cake:
  • Beat cake mix, buttermilk, oil, eggs and liqueur in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes. Stir in chocolate chips. Pour into prepared pans.
  • Bake 28 to 32 minutes until a wooden pick inserted in centers of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, turn right side up and cool completely.
  • Frosting:
  • Beat butter in a large bowl with mixer on medium speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners’ sugar, vanilla, orange zest and juice. Increase speed to high and beat 3 to 4 minutes until fluffy (makes 5 cups).
  • Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Top with remaining cake layer. Spread top and sides with remaining frosting. Decorate with cut orange slices just before serving.
  • Planning Tip:
  • Wrapped cake layers can be refrigerated up to 1 week. Cake can be completed up to 2 days ahead. Garnish just before serving.
  • Note: Doris made this on October 28, 2008, for our Daughter's birthday.

Reviews & Comments 1

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    " It was excellent "
    andiecooks ate it and said...
    what a pretty cake! marshmallow fluff frosting? you already had me at the chocolate orange! i guess it's icing on the cake....wah dum bum.yum, bookmark and 5 to you thepoint!
    Was this review helpful? Yes Flag

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