Ambrosial Bundt Cake With Orange Glaze

Course : Cakes
Serves: 14
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3/4 cup butter or margarine
1 2/3 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup dairy sour cream
2/3 cup unsweetened cocoa
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup buttermilk or sour milk
1 package candied orange peel -- (for garnish)
2 cups confectioners sugar
1/4 cup melted butter
2 tablespoons fresh orange juice
1 teaspoon pure vanilla extract
1/2 teaspoon orange peel -- grated

Preparation / Directions:

1. Cream together butter, sugar, eggs and vanilla in large mixing bowl; blend in sour cream. 2. Combine cocoa, flour and salt. 3. Stir baking soda into buttermilk; add alternately with dry ingredients to creamed mixture and beat 2 minutes at medium speed. 4. Pour batter into greased, floured 9-cup or 12-cup bundt pan; bake in preheated 350 F. oven 45 to 50 minutes, or until cake tester comes out clean. 5. Cool 10 minutes; remove from pan. 6. Cool completely; spread with Orange Glaze, and garnish with candied orange peel. NOTE: To sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup. Orange Glaze Combine confectioners' sugar, butter, orange juice, vanilla and orange peel in small mixer bowl; beat until smooth. NOTE: For Vanilla Glaze, substitute 2 tablespoons water for orange juice and omit orange pee

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