Mexican Chocolate Orange Cappuccino Cake

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• 1 (18 ounce) box dark chocolate cake mix
• 2 (4 ounce) boxes chocolate fudge instant pudding mix
• 1 tablespoon freshly grated orange zest
• 1 teaspoon cinnamon
• 1 cup sour cream
• 1/2 cup brewed coffee, cooled
• 1/4 cup orange-flavored liqueur or 1/4 cup orange juice
• 1/4 cup canola oil
• 4 large eggs
• 1 (15 ounce) can purchased chocolate frosting
• 1 tablespoon orange-flavored liqueur or 1 tablespoon orange juice
• 1 teaspoon freshly grated orange zest
• 1 cup orange marmalade, with finely shredded peel (such as smuckers)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour three 9 or 8" round cakes tins.
• 3 mix together cake mix, dry pudding mixes, 1 tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
• 4 once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
• 5 pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
• 6 cool in pans on wire racks for 15 minutes.
• 7 remove cake from pans and let cool completely, at least 30 minutes.
• 8 meanwhile, mix purchased frosting with 1 tbsp orange liquor and 1 tsp orange zest.
• 9 once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
• 10 place second cake layer top side down onto the marmalade.
• 11 spread with remaining marmalade.
• 12 top with remaining cake layer, top side up.
• 13 frost sides and top with frosting.
• 14 chill at least 1 hour and store leftovers in the fridge.
• 15 note: if you live at high altitude, add 1/4 cup flour to the dry cake mix.