Recipe courtesy of Trisha Yearwood
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Total:
1 hr 30 min
(includes cooling time)
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 30 min
(includes cooling time)
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Cake:
Chocolate Glaze:

Directions

Watch how to make this recipe.

Special equipment: a Bundt pan

For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside.

In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.

For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake.

Cook's Note

You can substitute 2/3 cup plain Greek yogurt for the mayonnaise.

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