Chocolate Orange Bundt Cake with Grand Marnier Glaze


"This is a very rich, moist, gooey, decadent and delicious cake that no one will guess was made with a cake mix! It satisfies even the biggest chocoholic, and makes a wonderful after-dinner dessert or potluck contribution."
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75 min. servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. Preheat oven to 350 deg. F. Grease/flour a 10-cup Bundt or tube-type Cake pan.
  2. In large gowl, beat cake mix and next ingredients (sour cream, pudding mix,Eggs, salad oil, water, liquer, orange peel and Cinnamon) with an electric mixer, until well blended, for 2-3 minutes. Stir in chocolate chips (and nuts, if using).
  3. Pour batter into greased/floured cake pan. Bake for 50-60 minutes (until toothpick inserted in center comes out fairly clean).
  4. Start making Sauce. Put sugar, butter, Grand Marnier and water into heavy sauce pan. Stir over low heat until butter melts and sugar dissolves. Increase heat and boil for 2 minutes, stirring con-nstantly. Remove from heat and let cool.
  5. Remove cake from oven when done. Pour glaze over cake while it is still IN the pan.
  6. Let stand 30 minutes After 30 minutes, loosen edges, and invert onto a serving plate.
  7. Before serving (but only just before, or it will disappear), dust with powdered sugar.
  8. You may also decorate with edible flowers, or candied orange peels.


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