owl. Add butter, sugar, cream, orange juice and eggs. Beat with
bout 16 crepes.
For Chocolate Orange Sauce, place the cream into
avoid sticking.) Turn each cake out onto the prepared towels
om the orange. Set aside 1 tablespoon for the cake and
Combine ingredients in large mixing bowl.
Beat on low speed of mixer for 2 minutes to blend.
Beat 3 minutes longer on high speed of mixer.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 25 minutes.
Cool and slice layer horizontal to make 4 layers.
Put filling between layers.
Frost as directed in filling recipe.
Refrigerate 24 hours before serving.
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
n bourbon.
MAKE CHOCOLATE-BOURBON CAKE:
Preheat oven to 375
Combine cake mix in large bowl with
ightly browned.
Meanwhile, prepare chocolate orange filling: beat cream cheese and
Prepare orange cake mix according to directions and bake in a 13 x 9 x 2-inch pan.
While cake is cooking, combine orange juice and sugar.
When cake is done, remove from oven and pour orange juice mixture over top and let soak into cake.
Serve warm.
medium saucepan melt unsweetened chocolate with the margarine or butter
FOR CHOCOLATE ESPRESSO CAKE:.
Preheat oven to 350\
ach with 1/4 cup Chocolate Orange Custard.
Replace tops; frost
Beat peach pie filling until small pieces.
Add orange cake mix, eggs (beaten) and sour cream.
Bake for 25 to 35 minutes.
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
nch round cake pan.
Combine butter and 3 oz chocolate in
long with melted butter and orange peel and juice.
Beat
br>Melt 2 oz of chocolate in a heatproof bowl over
b>cake pan with parchment paper.
Blend or process nuts and chocolate
ater, stirring occasionally, until the chocolate mixture is smooth. Cool the