Cake Recipes for Everyday Cooking
Chocolate Orange Torte
1 2 1/4-ounce package slivered almonds (1/2 cup)
1 20-ounce package double-chocolate muffin mix
1 cup sugar
Heat oven to 375° F. Lightly coat a 9-inch round cake pan with vegetable cooking
Finely chop the almonds. Grate 1 teaspoon orange zest from one of the oranges
and cut strips of zest from another to use for garnish. Squeeze 1 1/2 cups juice
from the oranges.
Prepare the muffin mix according to the label directions but substitute 3/4 cup
of the orange juice for water and blend in the chopped almonds and grated zest.
Pour into pan. Bake 25 minutes or until a toothpick inserted in the center comes
out clean. Cool torte in pan on a wire rack for 10 minutes. Remove from pan.
Meanwhile, in a small saucepan, combine the sugar and the remaining 3/4 cup
orange juice. Simmer, stirring occasionally, until slightly reduced and
thickened, about 10 minutes. To serve, spoon the sauce over the torte and
garnish with the orange-zest strips.
Makes 8 servings
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