Monday, October 27, 2008

Orange Chocolate Torte
1 devil's food cake mix
1 cup orange juice
1/3 cup oil
2 eggs
Beat cake mix, juice, oil and eggs for 2 minutes. Pour into 2 lightly greased round cakes pans (I always use disposable). Bake at 350° for 20-25 minutes. Immediately put cakes in refrigerator after removing from oven. Chill 1 hour.

Fluffy Orange Frosting
1 small box vanilla instant pudding
1 cup orange juice
1 cup sour cream
8-ounces cool whip
chocolate sprinkles or mini-chocolate chips
Combine pudding and juice with whisk. Fold in sour cream and cool whip. Frost top of one layer, place second layer on top, frost and garnish with sprinkles. Keep refrigerated.
(Frosting may also be used as a fruit dip.)

Thanks Bridget!

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