Curt's Chocolate Orange Spice Cake

August 15, 2004

  • 2 boxes Duncan Hines Butter Recipe Golden yellow cake mix

  • Additional ingredients per mix (water, eggs, etc.)

  • 3 teaspoons cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon allspice

  • 1/2 teaspoon ground cloves

  • 2 teaspoons ground ginger

  • 1 container of prepared white, vanilla or cream cheese frosting

  • 2 containers of prepared chocolate or fudge frosting

Orange filling:

  • 1 (18-ounce) jar orange marmalade

  • 1 tablespoon butter

  • 3/4 ounce rum (or 1-1/2 ounces water with 1/2 teaspoon rum flavoring)

  • 3/4 ounce triple sec (or 1-1/2 ounces water with 1/2 teaspoon orange flavoring)

Grease and flour two 10-inch round cake pans, at least 2-1/2 to 3 inches high.

Preheat oven to temperature noted on package. Mix one cake mix at a time per package directions, adding half the amount of each spice to batter. Pour into pan. Prepare the second cake batter, pour into second pan and bake both for 35 to 40 minutes.

The cake will be done when golden brown on top and a toothpick inserted in top comes out clean. Remove from oven, and place pans on wire rack for 7 minutes to cool. Place a cake plate over one cake and turn upside-down to remove from pan. Cover the second pan with wax paper, then place a flat tray or pizza pan over top and turn upside down to remove. Continue to let cakes cool for 15 to 20 minutes.


Prepare the orange filling by melting the butter in a saucepan; stir in the marmalade and heat until just bubbling. Add rum and triple sec, stir for 20 seconds and remove from heat.

Carefully slice through the middle of the first layer (on the cake plate), using a long, serrated knife. Use the knife and a long metal spatula to gently lift the top piece onto a piece of wax paper. Measure 1 cup of the orange filling and pour onto the middle of the cake bottom, spread to half an inch from the edge. Gently place the top back on with the knife and metal spatula. Spread half the container of white frosting over the cake layer, reserving the remainder for another use.

Slice the second cake and place the bottom on top the frosted layer. Add another cup of orange filling as before and gently place the top layer on. Frost the top and sides with chocolate frosting, being sure to seal the frosting at the bottom of the plate.

Cover and keep at room temperature for 24 hours then chill. The cake is best if made 2 to 3 days ahead to allow the flavors to blend.

Refrigerate leftover orange filling; it's great on toast.

Serves 12 to 14.

Variation: The cake also is good when iced entirely with cream cheese frosting.

The Herald-Mail Articles