Grand Marnier Chocolate Bundt Cake

Adapted from Mom's Special Company Cake, Cooking Light, September 1998

For the Cake:

1 1/2 cups all purpose flour

1 1/4 cups sugar

1/2 cup unsweetened cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk

1/3 cup vegetable oil

1/3 cup Grand Marnier or other orange-flavored liqueur

2 large eggs

Zest of one orange

For the Glaze:

1 cup sugar

1/4 cup stick margarine or butter

1/3 cup Grand Marnier or other orange-flavored liqueur

1/4 cup water

Preheat oven 350.

Butter and flour a bundt pan. In a large bowl, combine all of the cake ingredients except the orange zest. Using a hand mixer, beat the ingredients for 30 seconds, then increase the speed to medium and beat for three minutes. Using a spatula, stir in the orange zest. Pour the batter into the prepared bundt pan.

Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Leaving the cake in the pan, prick the cake all over with a fork or wooden pick. Combine the glaze ingredients in a small saucepan, and bring to a boil for one minute. Pour the glaze over the cake; allow the cake to cool completely in the pan. Once cooled, remove to a serving plate and store in an airtight container.

This cake is even better on the second or third day, and would be excellent with Frangelico, Kahlua, Amaretto, or other chocolate-friendly liqueurs in place of the Grand Marnier.

Belle of the Kitchen